- May. 28 2019
Tara Smyth, a LIVE WELL 360 subscriber, submitted this fabulous recipe. Heavy cream makes this chili smooth and rich. It also balances the heat from the peppers. Cooking with a crock-pot is great because you can throw all the ingredients into the pot before work and come home to a healthy meal.
This recipe is a spin off from the Chicken and White Bean Chili I had at the Cheesecake Factory while on hunting trip in Idaho. My husband, Eric, and I just spent two hours in the Boise, Idaho Cabala’s store and drove across the street for late lunch/early dinner. It was a perfect meal to counter the cold November weather. A week later, when we got home, this was the first dinner I prepared. I didn’t know the ingredients, just went by what my taste buds remembered, and the results were fantastic.
4 servings = per serving
Fat: 13 g
Carbs: 60 g
Protein: 45 g
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