I was thumbing through an issue of Diabetic Living when I stumbled upon this recipe.  Chili and Fajitas??? Together??? In the same bowl???  I’m thinking this has got to be an awesome combo – like Peanut Butter and Chocolate, Spaghetti and Meatballs, Joss Whedon and television series… oh wait… Dollhouse was just cancelled… bummer…moving on…

It turned out great, so I thought I’d share how I tweaked the recipe.  I think it would work well with steak too – if you try it, let me know.

Ingredients:

• 2 lbs boneless skinless chicken breasts – cut into 1 inch pcs (I put my chicken in the fridge to thaw before leaving for work.  When I get home to start this, its not completely thawed.  I like it that way – much easier to cut into pieces I think)
• 1 tbsp chili powder
• 2 tsp garlic powder
• 1/2 package of fajita seasoning (2 – 3 teaspoons)
• 1/2 teaspoon ground cumin
• 2 14.5 oz cans of diced tomatoes (if you can get fire roasted I think it would add alot to the dish!)
• 1 package of frozen pepper and onion seasoning mix (this is in your freezer section – diced peppers and onions.  If you want to use fresh, its about 1 medium onion and 1 or 2 bell peppers chopped)
• 1 can of white kidney beans (or navy beans), rinsed and drained.
• 1 can of water (I used a can of the diced tomatoes)

Toppings (Optional) – shredded cheese, tortilla chips, sour cream and/or guacamole.  Use 2% or fat free if you’d like lower calories

Directions

1. Take the spices and mix together in a bowl.
2. Add the chicken and coat.
3. Coat a 3 or 4 quart pot with cooking spray (or a bit of olive oil) and preheat to medium high heat.
4. Add the chicken and spices to brown the meat.
5. When meat is brown (not necessarily done), add the onions and bell pepper.
6. Add the tomatoes, beans and water.
7. Bring to a boil and cook for about 20 minutes, stirring often.
8. Bring the chili down to a simmer (low heat) and let it stew for a bit.  I suggest 20 more minutes to let all those flavors meld.
9. Serve up with your favorite toppings!

This makes 6 servings at 1.5 cups a serving.  I made this recipe on the stove, but it transfers well to the crockpot.  Just brown the chicken and then add all ingredients to the crockpot for about 4-6 hours on low.

I hope you enjoy!

Kandra