2 pounds skinless, boneless chicken breast
halves or thighs, cut into 1-inch pieces
2 teaspoons ground cumin 4
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
garlic to taste
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 01 on high-heat setting for 2 to 3 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 (1½-cup) servings + reserves.

For the second meal:

3 cups reserved Kickin Chicken Chili
6 Cups Green Leaf or Romaine Lettuce
1 Large Avocado, chopped
1 cup tomatoes, grape or cherry preferably
½ cup chopped red onion
Coarsely crushed lime or plain tortilla chips
Sour Cream (optional)