| Fast Prep

chicken fajita chili

prep: 25 minutes | slow cook: 4 to 5 hours (low) or 2 to 2½ hours (high) | MAKES: 6 servings (1½ cups each)

• 1 Tbsp. chili powder
• 1 tsp. fajita seasoning
• ½ tsp. ground cumin
• 2 cloves garlic, minced
• 2 lb. skinless, boneless chicken breast halves, cut into 1-inch pieces
• Nonstick cooking spray
• 2 14.5-oz. cans no-salt-added diced tomatoes, undrained
• 1 19-oz. can cannellini beans (white kidney beans), rinsed and drained
• 1 16-oz. pkg. frozen (yellow, green, and red) sweet peppers and onion stir-fry vegetables
• 3 Tbsp. shredded reduced-fat cheddar cheese (optional)
• 3 Tbsp. light sour cream (optional)
• 3 Tbsp. purchased guacamole (optional)

1. In a medium bowl stir together the first four ingredients (through garlic). Add chicken; gently toss to coat chicken. Coat a large skillet with cooking spray; heat skillet over medium-high heat. Cook half of the chicken in hot skillet until browned, stirring occasionally. Place cooked chicken in a 3½- or 4-qt. slow cooker. Repeat with the remaining chicken.

2. Add tomatoes, beans, and frozen vegetables to chicken in slow cooker; stir to combine.

3. Cover and cook on low 4 to 5 hours or on high 2 to 2½ hours. If desired, serve with cheese, sour cream, and guacamole.

PER SERVING: 261 cal., 2 g fat (1 g sat. fat), 88 mg chol., 294 mg sodium, 22 g carb., 7 g fiber, 7 g sugars, 41 g pro.