Chicken Fajita Chili

Chicken Fajita Chili

Combine the ingredients in your slow cooker before you head out the door to run errands. Dinner will be ready when you return.

Servings: 6 (about 1-1/2 cups each) servings

2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces

1 tablespoon chili powder

1 teaspoon fajita seasoning

1/2 teaspoon ground cumin

2 cloves garlic, minced

Nonstick cooking spray

2 14-1/2-ounce cans no-salt-added diced tomatoes

1 16-ounce package frozen pepper (yellow, green, and red) and onion stir-fry vegetables

1 15-ounce can cannellini beans (white kidney beans), rinsed and drained
3 tablespoons light dairy sour cream (optional)

3 tablespoons shredded reduced-fat cheddar cheese (optional)

3 tablespoons purchased guacamole (optional)

Directions

1. In a medium bowl, combine chicken, chili powder, fajita seasoning, cumin, and garlic; toss to coat. Coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until browned on all sides, stirring occasionally. 2. Place chicken in a 3-1/2- or 4-quart slow cooker. Add undrained tomatoes, frozen vegetables, and cannellini beans. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. 3. If desired, top individual servings with sour cream, shredded cheese, and/or guacamole.

Nutrition Facts

Calories 261, Total Fat 2 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 88 mg, Sodium 294 mg, Carbohydrate 22 g, Total Sugar 7 g, Fiber 7 g, Protein 41 g. Daily