Chicken Fajita Chili

By MaryEllen

Combine the ingredients in your slow cooker before you head out the door. Supper will be ready when you return.

Ingredients

• 2 lbs boneless skinless chicken breast halves, cut into 1-inch pieces
• 1 tablespoon chili powder
• 1 teaspoon fajita seasoning mix
• 1 ⁄2 teaspoon ground cumin
• 2 garlic cloves, minced
• 28 ounces no-salt-added diced tomatoes (2-14.5oz cans)
• 16 ounces bagged frozen pepper and onion stir fry vegetables (peppers, yellow, green, and red)
• 15 ounces cannellini beans, rinsed and drained (white kidney)
• 3 tablespoons shredded reduced-fat cheddar cheese (optional)
• light sour cream (optional)
• guacamole (optional)

Preparation

Step 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.

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 4-5 hours or on high-heat setting 2-2 1/2 hours.

If desired, top individual servings with shredded cheese, light sour cream, and or guacamole.