Ingredients:

• 2 pound skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces
• 2 teaspoon ground cumin
• ¼ 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)

Cooking Instructions:

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 reserve