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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 jargreen salsa
- 1 16 ounce packagefrozen pepper stir-fry vegetables (yellow, green, and red sweet peppers, and onion)
- 1 15 ounce cancannellini beans (white kidney beans), rinsed and drained
- 1 14 1/2ounce candiced tomatoes with onion and garlic
- Dairy sour cream (optional)
- Shredded cheese (optional)
Details
Servings 4
Preparation
Step 1
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.
From the Test Kitchen
•Storage To store reserves:Place chili in an airtight container. Seal and chill for up to 3 days.
Nutrition Facts (Kickin' Chicken Chili)
Calories305,Protein(gm)41,Carbohydrate(gm)24,Fat, total(gm)5,Cholesterol(mg)88,Saturated fat(gm)1,Monosaturated fat(gm)2,Polyunsaturated fat(gm)1,Dietary Fiber, total(gm)6,Sugar, total(gm)7,Vitamin A(IU)486,Vitamin C(mg)37,Thiamin(mg)0,Riboflavin(mg)0,Niacin(mg)13,Pyridoxine (Vit. B6)(mg)1,Folate(µg)4,Cobalamin (Vit. B12)(µg)0,Sodium(mg)914,Potassium(mg)414,Calcium(DV %)101,Iron(DV %)3,Vegetables()2,Starch()1,Very Lean Meat()4,Fat()1,Percent Daily Values are based on a 2,000 calorie diet
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