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

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.

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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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  • 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.

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To store reserves:

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

Nutrition Facts

305 calories, (1 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 88 mg cholesterol, 914 mg sodium, 24 g carbohydrates, 6 g fiber, 7 g sugar, 41 g protein.


Reviews

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