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Salsa Chicken Chili

Place a few ingredients in the slow cooker and go about your day – a healthy (under 300 calorie) satisfying stew will be waiting. This will serve six people, but could be stretched a bit by adding an additional can of beans.

1 cup minced onion
2-3 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeno, quartered length-wise, and sliced thin
16 ounce jar La Victoria Thick n’ Chunky Salsa (medium), or similar
7 ounce can diced green chilies
1 cup chicken broth
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1 Tablespoon chili powder
1 teaspoon Kosher salt
4 boneless, skinless, chicken thighs, about one pound, cut into bite-size pieces
15 ounce can pinto beans, rinsed and drained
Fresh cilantro leaves, as garnish, optional

Place the onion, garlic, bell pepper, jalapeno, salsa, green chilies, broth, oregano, cumin, chili powder and salt in a slow cooker. Stir well. Add the chopped (yes, raw) chicken pieces into the sauce, stirring to completely coat the chicken in the sauce. Cover, and cook on LOW 6-8 hours. About thirty minutes before serving, stir in the rinsed and drained beans. Serve in bowls, topped with fresh cilantro leaves as garnish. Serves 6.