Rating: 4 stars
58 Ratings
  • 5 star values: 27
  • 4 star values: 15
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 5
  • 58 Ratings
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
25 mins
cook:
4 hrs
total:
4 hrs 25 mins
Yield:
4 (1 1/2-cup) servings + reserves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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; fat 5g; cholesterol 88mg; saturated fat 1g; carbohydrates 24g; mono fat 2g; poly fat 1g; insoluble fiber 6g; sugars 7g; protein 41g; vitamin a 485.9IU; vitamin c 37.2mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 12.6mg; vitamin b6 0.7mg; folate 4mcg; vitamin b12 0.4mcg; sodium 914mg; potassium 414mg; calcium 101mg; iron 3.2mg.
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