Recipes and Cooking Kickin' Chicken Chili with Vegetables 4.4 (7) Add your rating & review Chili is so versatile, but you've probably never added it to salad. This chicken version pairs easily with taco fixins'. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Cook Time: 4 hrs Total Time: 4 hrs 25 mins Servings: 4 Yield: 4 servings + reserves Jump to Nutrition Facts Ingredients 2 pound skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces 2 teaspoon ground cumin ¼ 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 14.5 ounce can diced tomatoes with onion and garlic Dairy sour cream (optional) Shredded cheese (optional) Directions 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. 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. * 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. Tips 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. Rate it Print Nutrition Facts (per serving) 305 Calories 5g Fat 24g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 305 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 88mg 29% Sodium 914mg 40% Total Carbohydrate 24g 9% Total Sugars 7g Protein 41g Vitamin C 37.2mg 186% Calcium 101mg 8% Iron 3.2mg 18% Potassium 414mg 9% Folate, total 4mcg Vitamin B-12 0.4mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.