Chicken Fajita Chili
Combine the ingredients in your slow cooker before you head out the door to run errands. Dinner will be ready when you return.
Combine the ingredients in your slow cooker before you head out the door to run errands. Dinner will be ready when you return.
Servings: 6 (about 1-1/2 cups each) servings
Ingredients
2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 tablespoon chili powder
1 teaspoon fajita seasoning
1/2 teaspoon ground cumin
2 cloves garlic, minced
Nonstick cooking spray
2 14-1/2-ounce cans no-salt-added diced tomatoes
1 16-ounce package frozen pepper (yellow, green, and red) and onion stir-fry vegetables
1 15-ounce can cannellini beans (white kidney beans), rinsed and drained
3 tablespoons light dairy sour cream (optional)
3 tablespoons shredded reduced-fat cheddar cheese (optional)
3 tablespoons purchased guacamole (optional)
Directions
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.
Ingredients
2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 tablespoon chili powder
1 teaspoon fajita seasoning
1/2 teaspoon ground cumin
2 cloves garlic, minced
Nonstick cooking spray
2 14-1/2-ounce cans no-salt-added diced tomatoes
1 16-ounce package frozen pepper (yellow, green, and red) and onion stir-fry vegetables
1 15-ounce can cannellini beans (white kidney beans), rinsed and drained
3 tablespoons light dairy sour cream (optional)
3 tablespoons shredded reduced-fat cheddar cheese (optional)
3 tablespoons purchased guacamole (optional)
Directions
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 for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
3. If desired, top individual servings with sour cream, shredded cheese, and/or guacamole.
Nutrition Facts
Calories 261, Total Fat 2 g, Saturated Fat 1 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 88 mg, Sodium 294 mg, Carbohydrate 22 g, Total Sugar 7 g, Fiber 7 g, Protein 41 g. Daily Values: Vitamin A 0%, Vitamin C 65%, Calcium 6%, Iron 15%. Exchanges: Vegetable 1.5, Starch 1, Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet
No comments:
Post a Comment