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Send a Meal Blog

Friday, November 05 2010


  • 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  14.5-ounce can  diced tomatoes with onion and garlic
  •     Dairy sour cream (optional)
  •     Shredded cheese (optional)


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.

nutrition facts

  • Servings Per Recipe 4 (1 1/2-cup) servings + reserves
  • Calories305, 
  • Total Fat (g)5,
  • Saturated Fat (g)1, 
  • Monounsaturated Fat (g)2, 
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)88, 
  • Sodium (mg)914, 
  • Carbohydrate (g)24, 
  • Total Sugar (g)7, 
  • Fiber (g)6, 
  • Protein (g)41, 
  • Vitamin C (DV%)63, 
  • Calcium (DV%)10, 
  • Iron (DV%)18, 
  • Starch (d.e.)1,
  • Vegetables (d.e.)1.5, 
  • Very Lean Meat (d.e.)4, 
  • Fat (d.e.)1, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 05:31 pm   |  Permalink   |  0 Comments  |  Email

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