Spicy Chicken Chili Recipe

Easy Crock Pot Chili With Green Salsa & Cumin

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The kick in this chili comes from the green salsa. Not fond of green salsa? Use regular salsa in mild, medium, or hot depending on your preference. Use any leftovers in soft tacos or taco salads. This recipe may also be cooked on high for 2-1/2 hours.

Ingredients:

  • 2 lbs. boneless skinless chicken breast, cut up
  • 2 tsp. ground cumin
  • 1/4 tsp. salt
  • 1 Tbsp. olive oil
  • 1 (16 oz.) pkg. frozen sweet pepper stir-fry vegetables
  • 1 (16 oz.) jar green salsa
  • 1 (15 oz.) can cannellini beans, drained well
  • 1 (14.5 oz.) can diced tomatoes with onion and garlic

Directions:

Place the chicken into a mixing bowl. Sprinkle with the cumin and salt and toss to coat. Pour the oil into a skillet placed over medium high heat. Add the chicken and cook, stirring often, for 5 minutes or until lightly browned. Drain and place the chicken into the crock pot. Stir the frozen vegetables in with the chicken. Add the salsa, beans and the tomatoes with their juice. Stir until all the ingredients are blended together well. Cover and cook on low for 5 hours. Makes 4 servings.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 5 hours 5 minutes
Total Time: approximately 5 hours 25 minutes

Nutritional Information: (approximate values per serving)
Calories 305; Fat 5g; Saturated Fat 1g; Carbohydrates 24g; Fiber 6g; Protein 41g; Cholesterol 88 mg; Sodium 914 mg.

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