Kickin' Chicken Chili
pounds skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
teaspoons ground cumin
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)
- 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.
- Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
- 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