CHICKEN FAJITA CHILI

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

1 tbsp chili powder

1 tsp fajita seasoning 

2 garlic cloves, minced

1/2 tsp cumin 

Nonstick cooking spray

2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained

1 pkg (16-oz) frozen yellow, green, and red sweet peppers with onions

1 can (19 oz) cannellini beans, rinsed and drained

Guacamole for garnish, optional

Sour cream for garnish, optional

Shredded cheddar cheese for garnish, optional

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 over medium-high heat. Cook, half the seasoned chicken in the hot skillet until browned, stirring occasionally. Transfer to a slow cooker. Cook remaining chicken and place in the cooker. Stir in the tomatoes, frozen vegetables, and beans. Cover cooker and cook on low for 4 to 5 hours or high setting 2 to 2 1/2 hours.

To serve, dip chili into bowls and top with any of the optional garnishes, if using.

Yield: 6 servings Per serving: 261 calories, 2g fat (1g sat), 294mg sodium, 22g carbs, 7g fiber, 41g protein

file photo of this recipe