Kickin' Chicken Chili

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  • Yields: 4 (1 1/2-cup) servings + reserves
  • Prep: 25 mins
  • Cook: 4 hrs to 5 hrs (low) or 2-2.5 hours (high)
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Kickin' Chicken Chili
pounds skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
teaspoons ground cumin
teaspoon salt
tablespoon olive oil or cooking oil
16 ounce jar green salsa
16 ounce package frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers, and onion)
15 ounce can cannellini beans (white kidney beans), rinsed and drained
14 1/2 ounce can diced tomatoes with onion and garlic
Dairy sour cream (optional)
Shredded cheese (optional)
  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. Serve remaining chili. If desired, top with sour cream and cheese. Makes 4 (1-1/2-cup) servings and reserves.
From the Test Kitchen
To store reserves:

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

Nutrition Facts (Kickin' Chicken Chili)
    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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