What You Need:

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

How to Make It:

Heat the oil in a skillet over medium high heat.
Put the chicken into a bowl and sprinkle with the cumin and salt.
Place the seasoned chicken into the skillet and cook 5 minutes or until browned.
Drain the chicken well then place into the slow cooker.
Stir the salsa, beans and the tomatoes with their juice in with the chicken.
Cover the slow cooker and cool on low 5 hours or on high for 2 1/2 hours.

Makes 4 servings

The kick in this chili is the green salsa. Not fond of green salsa? Use regular salsa in mild, medium or hot depending on your preference. Use any leftovers to top a taco salad or in chicken soft tacos.

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