Kickin' Chicken Chili with Vegetables

Kickin' Chicken Chili with Vegetables + enlarge image
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4 users rated this recipe an average rating of 4.0
Makes:
4 servings
Serving Size:
1 1/2 cups
Yields:
4 servings + reserves
Prep:
25 mins
Cook:
4 hrs to 5 hrs (low) or 2 to 2 1/2 hours (high)
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Kickin' Chicken Chili with Vegetables

Ingredients
2
pounds skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
2
teaspoons ground cumin
1/4
teaspoon salt
1
tablespoon olive oil or cooking oil
1
16 ounce jar green salsa
1
16 ounce package frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers, and onion)
1
15 ounce can cannellini beans (white kidney beans), rinsed and drained
1
14 1/2 ounce can diced tomatoes with onion and garlic
 
Dairy sour cream (optional)
 
Shredded cheese (optional)

Directions

  1. In a large bowl, toss chicken with cumin and salt to coat. In a large skillet, cook chicken, half at a time, in hot oil over medium heat until no longer pink. Drain off fat. Place chicken in a 4- or 5-quart slow cooker. Stir in salsa, stir-fry vegetables, beans, and undrained tomatoes.
  2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
  3. Reserve 3 cups of the chili; store* as directed below. Use for Kickin' Chicken Taco Salad (see recipe below). Serve remaining chili. If desired, top with sour cream and cheese. Makes 4 (1 1/2-cup) servings + reserves.

From the Test Kitchen

*

Place chili in an airtight container. Seal and chill for up to 3 days.

Kickin' Chicken Taco Salad:

In a medium sauce pan, heat reserved chili over medium-low heat until hot. In a very large bowl, combine 6 cups torn green leaf lettuce; 1 large avocado, halved, seeded, peeled, and chopped; 1 cup grape tomatoes or cherry tomatoes, halved, if desired; and 1/2 cup chopped red onion. Add heated chili; toss to combine. Divide among 4 large salad bowls. Sprinkle with 1 1/2 cups coarsely crushed lime-flavor or plain tortilla chips. If desired, spoon Cilantro Sour Cream evenly onto salads. Makes 4 servings.

Cilantro Sour Cream:

In a small bowl, combine 1/2 cup dairy sour cream and 1/4 cup snipped fresh cilantro.

Nutrition Facts per serving of Kickin' Chicken Taco Salad: 283 cal., 10 g total fat (2 g sat. fat), 44 mg chol., 537 mg sodium, 27 g carb., 7 g dietary fiber, 23 g protein.

Nutrition Facts

(Kickin' Chicken Chili with Vegetables)
    Per serving:
  • 305 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 88 mg chol.,
  • 914 mg sodium,
  • 24 g carb.,
  • 6 g fiber,
  • 7 g sugar,
  • 41 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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