Instead of the traditional beef, chicken is the star of this flavorful chili. Seasoned with chili powder, cumin, fajita seasoning, and garlic, this slow cooker chili packs a powerful punch.

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 1/2 ounce can no-salt-added diced tomatoes, undrained
1 - 16 ounce package frozen yellow, green, and red peppers and onions
1 - 19 ounce can cannellini 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)

DIRECTIONS

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.

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

Per serving: 0 g polyunsaturated fat , 0 g monounsaturated fat