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Chicken Fajita Chili

Makes: 6 servings
Prep 25 mins Slow Cook 4 hrs to 5 hrs  (low) or 2 to 2-1/2 hours (high)
Chicken Fajita Chili
  • 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)

1. 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.

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

3. 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)
  • Servings Per Recipe 6,
  • Monounsaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Carb Choice () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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