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)
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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