Nutrition Fair Recipe

Yesterday’s Nutrition Fair was awesome! I’d like to thank those of you who came down to the Center. I had a lot of fun meeting and talking with each of you!

Have you noticed when you  leave the house in the morning, whether you’re running to work or taking the kiddos to school, that it’s a bit chilly out there? Fall is definitely in the air.

As the chill sets in, our minds start to turn to long sleeved sweaters, apple cider and (at my house) stew. I thought I’d share one of the recipes I took to the Nutrition Fair yesterday, since it was such a hit! It is a great family dinner option and tastes even better the next day after the flavors have had a chance to mingle. Give it a try for dinner one of these nights, I’d love to hear your feedback!!

Southwestern Chicken Chili

• 2 cans pinto beans, drained and rinsed
• 2 lb. chicken breast, cooked and cubed
• 1 cup frozen corn
• 1 can (14 oz.) chicken broth
• 3/4 cup chunky style salsa
• 1 (4.5 oz) can chopped green chillies
• 1 tsp. cumin
• 1 tsp chili powder
• 1/2 tsp. chipotle chili powder

Place all ingredients in a crock pot and cook on low 6 to 8 hours. Super yummy! This soup/stew can be served with a little bit of light sour cream if desired. Also goes great with salad on the side! Enjoy!