Chicken Fajita Chili

• 2 lbs boneless skinless chicken breast halves, cut into 1-inch pieces
• 1 tablespoon chili powder
• 1 teaspoon fajita seasoning mix
• 1/2 teaspoon ground cumin
• 2 garlic cloves, minced
• 28 ounces no-salt-added diced tomatoes (2-14.5oz cans)
• 16 ounces bagged frozen pepper and onion stir fry vegetables (peppers, yellow, green, and red)
• 15 ounces cannellini beans, rinsed and drained (white kidney)
• 3 tablespoons shredded reduced-fat cheddar cheese (optional)
• light sour cream (optional)
• 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 4-5 hours or on high-heat setting 2-2 1/2 hours.
3. If desired, top individual servings with shredded cheese, light sour cream, and or guacamole.

chicken, chili powder, fajita seasoning mix, ground cumin, garlic, salt, pepper, beans, cheddar cheese, light sour cream, guacamole

Taken from www.food.com/recipe/chicken-fajita-chili-386369 (may not work)