Chicken Fajita Chili
- 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 monounsatured fat
- Percent Daily Values are based on a 2,000 calorie diet
Jean Beatty 1245 Days Ago
Really enjoyed this, I don't usually eat guacamole but the toppings completed the dish. A definite make again meal.