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ShareChicken Fajita Chili
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- Calories: 261
- Protein(gm): 41
- Carbohydrate(gm): 22
- Fat, total(gm): 2
- Cholesterol(mg): 88
- Saturated fat(gm): 1
- Dietary Fiber, total(gm): 7
- Sugar, total(gm): 7
- Vitamin A(IU): 1361
- Vitamin C(mg): 38
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 13
- Pyridoxine (Vit. B6)(mg): 1
- Folate(µg): 4
- Cobalamin (Vit. B12)(µg): 0
- Sodium(mg): 294
- Potassium(mg): 447
- Calcium(DV %): 61
- Iron(DV %): 3
- Vegetables(d.e): 2
- Starch(d.e): 1
- Lean Meat(d.e): 4
Diabetic Exchanges
- 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 can 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)
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.
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