Chicken Fajita Chili

8 boneless skinless chicken thighs, cubed (3/4 inch)
3 tablespoons olive oil, divided
2 tablespoons lime juice
1/2 teaspoon crushed red pepper
1 sweet onion, halved, sliced lengthwise (1/4 inch)
2 teaspoons minced garlic
2 (1.12-oz.) pkg. fajita seasoning
1 (28-oz.) can fire-roasted crushed tomatoes
1 (15-oz.) can pinto beans, undrained
1 (14.5-oz.) can fire-roasted diced tomatoes
1 cup chopped roasted red and/or yellow bell peppers
1/3 cup chopped cilantro

1. Place chicken in resealable plastic bag; add 2 tablespoons of the oil, lime juice and crushed red pepper. Massage bag to coat. Refrigerate 2 hours.

2. Heat remaining 1 tablespoon oil in large pot over medium-high heat until hot. Cook chicken 8 to 10 minutes or until browned on all sides, stirring frequently. Remove chicken.

3. Add onion to pot; cook 3 minutes or until crisp-tender, stirring frequently. Add garlic; cook 30 to 60 seconds or until fragrant.

4. Stir in fajita seasoning to coat onions. Return chicken to pot. Stir in all remaining ingredients except cilantro; bring to a boil. Reduce heat to medium-low; simmer, uncovered, 30 minutes to blend flavors. Stir in cilantro.

8 (1 1/4-cup) servings

PER SERVING: 290 calories, 11.5 g total fat (2.5 g saturated fat), 20.5 g protein, 26.5 g carbohydrate, 45 mg cholesterol, 1030 mg sodium, 6 g fiber