Yield: 4 (1 1/2-cup) servings + reserves
Prep: 25 mins
Cook: 4 hrs to 5 hrs (low) or 2-2.5 hours (high
Kickin’ Chicken Chili
pounds skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
teaspoons ground cumin
tablespoon olive oil or cooking oil
16 ounce jar green salsa
16 ounce package frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers, and onion)
15 ounce can cannellini beans (white kidney beans), rinsed and drained
14 1/2 ounce can diced tomatoes with onion and garlic
Dairy sour cream (optional)
Shredded cheese (optional)
- 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.
- 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.