Kickin’ Chicken Chili
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)
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 un-drained 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.
To store reserves: Place chili in an airtight container. Seal and chill for up to 3 days.