2 lbs boneless, skinless chicken breast halves, cut into 1 inch pieces
2 tbsp chili powder
2 tsp fajita seasoning
1/2 tsp ground cumin
3 cloves garlic, minced
2 14.5 oz cans no-salt-added diced tomatoes
1 each red, yellow & green peppers, cut into large pieces
1 onion, cut into large pieces
1 15 oz can cannellini beans (white kidney beans) rinsed and drained
3 tbsp shredded reduced fat cheddar cheese (optional)
In a medium bowl, combine chicken, chili powder, fajita seasoning, cumin, and garlic; toss to coat. Coat an un heated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Cook chicken, in hot skillet until browned on all sides, stirring occasionally.
Place chicken in a 3 1/2 or 4 quart slow cooker. Add undrained tomatoes, vegetables, and cannellini beans. cover and cook on low heat setting 4 to 5 hours or on high heat setting 2 to 2 1/2 hours.
If desired to individual servings with shredded cheese, light sour cream, and/or guacamole.