This chili recipes contains all the ingredients and flavor of your
favorite fajita...
CHICKEN FAJITA CHILI
Serves:
8 Difficulty Level: 1 (of 5) Prep Time: 2 ½ hours (includes marination time)
Ready In: Less than 3 hours
INGREDIENTS:
•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
PROCEDURE:
•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.
•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.
•Add onion to pot; cook 3 minutes or until crisp-tender, stirring frequently.
•Add garlic; cook 30 to 60 seconds or until fragrant.
•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.
Enjoy
Chef Phil
Top each serving with additional
chopped cilantro, sour cream and finely shredded cheddar or Monterey Jack
cheese, and serve with lime wedges.
