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Kickin' Chicken Chili with Vegetables

Makes: 4 servings
Serving size: 1 1/2cups Yield: 4 servings + reserves
Prep 25 mins Cook 4 hrs to 5 hrs  (low) or 2 to 2 1/2 hours (high)
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)
  • 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 (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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