Easy Chili Recipe: Chicken Fajita Chili
Chicken Fajita Chili is an easy chili recipe filled with chunks of chicken, veggies and spice. It tastes just like a fajita in a bowl! Make this chili for your next game day party when you’re looking to switch the traditional chili recipe.
Chicken Fajita Chili has all of the same elements of a fajita – chicken, green peppers, red peppers, onions, and garlic. All you’re missing is a tortilla!
Add this to your must make simple chicken recipes!
Easy Chili Recipe: Chicken Fajita Chili
To make this a chili, I added tomato sauce, cumin, chili powder, cannellini beans, and diced tomatoes. This is an easy chili recipe at it’s best! Don’t miss out on this easy chili recipe!
Saute the chicken chunks, throw everything into a pot and let it simmer for 20 minutes. This might be the easiest game day recipe yet!
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One of my favorite things about chili are the toppings! A fun thing to do when you’re tailgating is make a chili toppings bar. What are your favorite toppings?
For me, I love avocados, shredded cheese, sour cream, cilantro, onions… the list goes on and on! Since this is Chicken Fajita Chili, you’ve got to eat it with chips. For me, it replaces the tortilla… and I also try to turn every meal into a dip recipe. 🙂
Easy chili recipes are all over the internet, but I love the creative spin of having a fajita in your chili! What are your favorite chili recipes? Are you a beans or no beans kind of person? Lots of meat or are you more of a vegetarian chili kind of person?? Tell me in the comments section!
Are you a fan of tailgating and looking for more easy recipes! Here are more recipes for you to make at your next game day event!!
- 3 Ingredient Rotel Dip
- Buffalo Style Chicken Pasta Salad
- Frank’s RedHot Kickin’ BBQ Stuffed Potatoes
Chicken Fajita Chili
Equipment
Ingredients
- 2 tbsp extra virgin olive oil
- 3 chicken breasts cut into chunks
- Salt & pepper
- ½ red onion diced
- 1 green pepper chopped
- 1 red pepper chopped
- 2 garlic cloves minced
- 1.5 tbsp cumin
- 2 tbsp hot chili powder
- 2 tbsp flour
- 1 8 Ounce(s) can tomato sauce
- 1 14.5 Ounce(s) diced tomatoes chili ready
- 1 14.5 Ounce(s) can cannellini beans drained and rinsed
- 2 Cup(s) warmed chicken stock
- 2 tbsp cilantro
- Toppings – cheese avocados guacamole, sour cream, chips. Whatever you like!
Instructions
- In a dutch oven, add 2 tbsp olive oil and let it warm up. Add diced chicken; season with salt and pepper. Saute for 4-5 minutes. Chicken doesn't need to cooked all the way.
- Remove chicken with a slotted spoon and set aside.
- Add more oil if needed. Saute all of the veggies and garlic for 3 minutes. Add cumin and chili powder. Stir until well combined into the veggies.
- Add flour and stir for 5 minutes. Pour in tomato sauce and diced tomatoes. Stir and work into the vegetable flour mixture.
- Slowly pour in warmed chicken broth and stir. The chili should thicken up.
- Add beans.
- Bring chili to a boil and simmer for 20 minutes.
- When ready to serve, add cilantro to the chili. Add your favorite topping and eat!
It is getting to that time of year where I love to have chili. Nothing beats a bowl of chili on a cool, crisp Sunday afternoon watching some football. Your recipe looks really delicious and simple too.