Ingredients
2 lbs skinless, boneless chicken breast halves or thighs,
cut into 1-inch pieces
2tsp ground cumin
1/4 tsp salt
1 tbsp olive oil
1 (16 oz) jar green salsa
1 (16 oz) bag frozen pepper stir-fry vegetables
1 (15 oz) can cannellini beans, rinsed, drained
1 (14 1/2 oz) can diced tomatoes with onion and garlic
sour cream (optional)
Shredded cheese (optional)
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 4 to 5 hours or HIGH 2 to 2-1/2 hours.
3. Reserve 3 cups of the chili; store as directed below. Serve remaining chili.
Optional: Top with sour cream and cheese if desired.
Makes 4 (1-1/2-cup) servings and reserves.
Storage:
To store reserves:Place chili in an airtight container. Seal and chill for up to 3 days.
NUTRITION INFORMATION:
Weight Watchers PointsPlus+ = 7
Calories 305, Protein 41g, Carbs 24g, Total Fat 5g, Cholesterol 88mg, Saturated Fat Monosaturated Fat 2g, Polyunsaturated Fat 1g, Total Dietary Fiber 6g, Total Sugar 7g,
Vitamin A (IU) 486, Vitamin C 37mg,
Thiamin 0mg, Riboflavin 0mg, Niacin 13mg, Pyridoxine (Vit. B6) 1mg, Folate (µg) 4,
Cobalamin (Vit. B12) (µg) 0, Sodium 914mg, Potassium 414mg, Calcium 101 %DIV , Iron 3 %DIV, 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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