Prep Time:
25 mins
Ingredients
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2 poundsskinless, boneless chicken breast halves or thighs, cut into 1-inch piecessee savings
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2 teaspoonsground cuminsee savings
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1/4 teaspoonsaltsee savings
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1 tablespoonolive oil or cooking oilsee savings
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116 ounce jar green salsasee savings
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116 ounce package frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers, and onion)see savings
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115 ounce can cannellini beans (white kidney beans), rinsed and drainedsee savings
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114 1/2 ounce can diced tomatoes with onion and garlicsee savings
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Dairy sour cream (optional)see savings
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Shredded cheese (optional)see savings
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.
Nutrition information
Per serving: Calories 305, Total Fat 5 g, Cholesterol 88 mg, Sodium 914 mg, Carbohydrate 24 g, Fiber 6 g, Protein 41 g,
Percent Daily Values are based on a 2,000 calorie diet
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