Chicken Fajita Chili - cooking recipe

Ingredients

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)

Preparation

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.
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.
If desired, top individual servings with shredded cheese, light sour cream, and or guacamole.