• 58 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.

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Instructions Checklist
Instructions Checklist
  • 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.

To store reserves:

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

Nutrition Facts

305 calories; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 88 mg cholesterol; 914 mg sodium. 414 mg potassium; 24 g carbohydrates; 6 g fiber; 7 g sugar; 41 g protein; 486 IU vitamin a; 37 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 13 mg niacin equivalents; 1 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 3 mg iron;

Reviews

58 Ratings
  • 5 star values: 27
  • 4 star values: 15
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 5