slow-cooked fajita chili

Name: Slow-cooked fajita chili
Prep time: 15 min
Cook time: 4 h
Yield: 6
Cuisine: Mexican
Ingredients: 2 pint(s) boneless, skinless chicken breasts, cut into 1" cubes; 1 tablespoon(s) chili powder; 1 teaspoon(s) fajita seasoning; 1/2 teaspoon(s) ground cumin; 2 teaspoon(s) minced garlic; 2 - 14-1/2 oz cans, diced tomatoes w/ chiles; 1 - 16 oz pkg frozen pepper & onion stir fry mix; 1 - 15 oz can cannellini beans, drained; 3 tablespoon(s) light sour cream; 3 tablespoon(s) reduced-fat, shredded cheddar cheese; 3 tablespoon(s) guacamole

(1 RATING)

81 Pinches

sherry monfils

worcester, MA

Updated on Oct 21, 2012

I had this at my brothers house and begged him for the recipe! He finally relented, lol. This is a great snack for game day.

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prep time 15 Min

cook time 4 Hr

method ---

yield 6 serving(s)

Ingredients

2 pints boneless, skinless chicken breasts, cut into 1" cubes
1 tablespoon chili powder
1 teaspoon fajita seasoning
1/2 teaspoon ground cumin
2 teaspoons minced garlic
2 - 14-1/2 oz cans, diced tomatoes w/ chiles
1 - 16 oz pkg frozen pepper & onion stir fry mix
1 - 15 oz can cannellini beans, drained
3 tablespoons light sour cream
3 tablespoons reduced-fat, shredded cheddar cheese
3 tablespoons guacamole

How To Make slow-cooked fajita chili

Step 1

In bowl, combine chicken, chili powder, fajita seasoning, cumin and garlic. Toss to coat.

Step 2

Spray a lg skillet w/ cooking spray. Place pan over med-high heat. Cook chicken until browned on all sides, stirring often.
Step 3

Place chicken in a 4-quart slow-cooker. Add tomatoes w/ juice, frozen veggies and beans. Cover, cook on low 4 hrs, or on high 2-1/2 hrs. Serve in bowls, topped w/ sour cream, cheese and guacamole.
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