ingredients

• 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)

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-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.