CHICKEN FAJITA CHILI

CHICKEN FAJITA CHILI


2 lbs. skinless, boneless chicken breast halves cut into 1-inch pieces
1 Tbsp. chili powder
1 tsp. fajita seasoning
½ tsp. ground cumin
2 clove garlic, minced
Non-stick cooking spray
2 (14-5-oz.) cans no salt added diced tomatoes
1 16-oz. package frozen pepper (yellow, green and red) and onion stir-fry vegetables
1 (15-oz.) can cannelini beans (white kidney beans), rinsed and drained
3 Tbsp. light dairy sour cream (optional)
3 Tbsp. shredded reduced-fat Cheddar cheese (optional)
3 Tbsp. purchased guacamole (optional)


1. In a medium bowl, combine chicken, chili powder, fajita seasoning, cumin and garlic; toss to coat. Coat an unheated large skillet with non-stick cooking spray. Preheat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until browned on all sides, stirring constantly.

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 setting for 4 to 5 hours or on High-heat setting for 2-2-1/2 hours.

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

Yield: 6 servings.