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)
Related Video
How to Make Homemade Chili

A favorite on a cold winter's day, this homemade chili recipe will warm you right up. This comfort food is great for parties or as an any time meal.

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. Serve remaining chili. If desired, top with sour cream and cheese. Makes 4 (1-1/2-cup) servings and reserves.

Storage

  • To store reserves:

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

nutrition information

Per Serving: 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) 485.9, vit. C (mg) 37.2, Thiamin (mg) 0.1, Riboflavin (mg) 0.16, Niacin (mg) 12.64, Pyridoxine (Vit. B6) (mg) 0.68, Folate (g) 4.03, Cobalamin (Vit. B12) (g) 0.37, sodium (mg) 914, Potassium (mg) 414, calcium (mg) 100.97, iron (mg) 3.24, Vegetables () 1.5, Starch () 1, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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