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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 1/2ounce 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.
- 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.
- 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)
- Servings Per Recipe 4,
- cal. (kcal) 305,
- Fat, total (g) 5,
- chol. (mg) 88,
- sat. fat (g) 1,
- carb. (g) 24,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 6,
- sugar (g) 7,
- pro. (g) 41,
- vit. A (IU) 486,
- vit. C (mg) 37,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 13,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 914,
- Potassium (mg) 414,
- calcium (mg) 101,
- iron (mg) 3,
- Vegetables () 2,
- Starch () 1,
- Lean Meat () 4,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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