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Prep Time: 15 Minutes Cook Time: 270 Minutes |
Ready In: 285 Minutes Servings: 8 |
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When I need a healthy, easy dinner for the family, I get out my slow cooker and make this chili. Chicken, cannellini beans, and salsa verde make this a delicious and somewhat spicy dish. Serve with shredded cheese and tortilla chips. Ingredients:
1 rotisserie chicken, skinned and boned, meat pulled into large chunks |
2 (16 ounce) jars salsa verde (green salsa) |
1 (28 ounce) can tomato puree |
1 cup vegetable broth |
2 tablespoons chili powder |
1 tablespoon ground cumin |
1 teaspoon cayenne pepper (optional) |
salt and ground black pepper to taste |
2 (15 ounce) cans cannellini beans, drained |
1 (16 ounce) package frozen sweet white corn |
1 (16 ounce) bag frozen bell pepper strips |
1 white onion, chopped |
Directions:
1. Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
2. Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.
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