2 pounds skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces 2 teaspoons cumin 1/4 teaspoon salt 1 tablespoon olive oil or cooking oil 1 jar (16-ounce size) green salsa 1 package (16 ounce size) frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers, and onion) 1 can (15-ounce size) cannellini beans (white kidney beans), rinsed and drained 1 can (14.5-ounce size) diced tomatoes with onion and garlic dairy sour cream (optional) shredded cheese (optional)
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.
Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
If desired, top with sour cream and cheese.
Leftover chili may be refrigerated in an airtight container for up to 3 days.