Ingredients
| chicken breasts: 2 lbs |
| ground cumin: 2 tsp |
| salt: 1/4 tsp |
| olive oil: 1 Tbl |
| salsa: 1 lb |
| mixed vegetables: 1 lb |
| cannellini beans: 15 oz |
| red tomatoes (chopped): 1/2 cup |
| onions (chopped): 1/2 cup |
| garlic: 3 cloves |
Kickin' Chicken Chili
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
300 min -
Servings
4 serving(s)
Tags
Method
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.
To store reserves: Place chili in an airtight container. Seal and chill for up to 3 days.