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Kickin' Chicken Chili

Yield: 4 (1 1/2-cup) servings + reserves
Prep 25 mins Cook 4 hrs to 5 hrs  (low) or 2-2.5 hours (high)
Kickin' Chicken Chili
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. Serve remaining chili. If desired, top with sour cream and cheese. Makes 4 (1-1/2-cup) servings and reserves.

From the Test KitchenTo store reserves:
  • Place chili in an airtight container. Seal and chill for up to 3 days.
Nutrition Facts (Kickin' Chicken Chili)
  • 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 (g) 4,
  • Cobalamin (Vit. B12) (g) 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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