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Thursday, May 21, 2015

Chicken Fajita Chili

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

  • Servings: 6
  • 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 ( kidney)
  • 3 tablespoons shredded reduced-fat cheddar cheese (optional)
  • light sour cream (optional)
  • guacamole (optional)

Recipe

  • 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 4-5 hours or on high-heat setting 2-2 1/2 hours.
  • 3 if desired, top individual servings with shredded cheese, light sour cream, and or guacamole.

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