Chicken Fajita Chili

By JenHall

haven't tried this yet

Ingredients

• 2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 tablespoon chili powder
• 1 teaspoon fajita seasoning
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• Nonstick cooking spray
• 2 14 1/2ounce canno-salt-added diced tomatoes, undrained
• 1 16 ounce packagefrozen yellow, green, and red peppers and onions
• 1 19 ounce cancannellini beans (white kidney beans), rinsed and drained
• 3 tablespoons shredded reduced-fat cheddar cheese (optional)
• 3 tablespoons light sour cream (optional)
• 3 tablespoons purchased guacamole (optional)

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

1. In a medium bowl combine chicken, chili powder, fajita seasoning, garlic, and cumin; toss gently to coat. Set aside. Coat a large skillet with cooking spray; heat skillet over medium-high heat. Cook half of the chicken mixture in hot skillet until brown, stirring occasionally. Transfer chicken mixture to a 3-1/2- or 4-quart slow cooker. Repeat with remaining chicken mixture.

2. Stir tomatoes, frozen vegetables, and beans into chicken mixture in slow cooker.

3. 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 each serving with cheese, sour cream, and guacamole.




Nutrition Facts (Chicken Fajita Chili) Servings Per Recipe 6,
Monosaturated fat (g) 0,
Polyunsaturated fat (g) 0,
Carb Choice () 2,
Percent Daily Values are based on a 2,000 calorie diet