If you want a unique chili that you’ll absolutely love, this fajita chili recipe is so simple, but the flavor is so rich and savory, you’ll swear it’s from a restaurant.
Oh, but if you’re already sold on chicken fajita chili, be sure to check out these easy chili recipes, too. There’s so many yummy options, you can just pick another to make as soon as you’re done licking the bowl from this delectable recipe.
So, if you’re digging this deep and rich chicken fajita chili, grab a bowl because we’re makin’! Don’t miss out on these 20+ Comforting Chili Recipes!
How to Make Fajita Chili
Saute your chicken breast, bell peppers (green and red) and onions in the bottom of your dutch oven.
In a small bowl, whisk together the chili powder, paprika, cumin, and black pepper.
Sprinkle half of this fajita seasoning over the chicken and peppers.
Add the kidney beans (with the beans drained and rinsed), tomato sauce, diced tomatoes with chilies, and the chicken broth to the dutch oven. Although, if you wanted to replace the kidney beans with black beans, cannellini beans, or white beans, I promise not to tell.
Stir to combine.
Cover and cook to a simmer on medium to high heat for 30 minutes. Cook, stirring occasionally to keep it from scorching.
Salt and pepper to taste.
Serve with sour cream and tortilla chips!
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
Reminder, not all ingredients in the Fajita Chili Recipe are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for.
Must Have Resources:
When making Fajita Chili at home, you really need to have the following Amazon affiliate tools on hand.
Make it a Meal:
Typically, I just serve this with some saltines and cornbread. However, you could make a full-course meal of it. The following items will pair well with this delicious chili recipe.
Vegetable Side: Scalloped Potatoes
Starch Side: Parmesan Bites
Refreshing Drink: Cotton Candy Mocktail
Don’t forget Dessert: Blueberry Cake Mix Cobbler
Best Chili Recipes:
Once you make this Fajita Chili Recipe, you are going to remember just how wonderful a bowl of chili is on a cold winter night.
Seriously, you’re going to want more than just this one recipe in your box. Conveniently for you, I have gathered all the best recipes right here.
More Fajita Recipes:
How Long Does Chili Last?
Chicken fajita chili is one of those dishes that just doesn’t last very long in my house, simply because the boys, well, they’re like adorable vultures that smell something delicious cooking, then they swoop in and start picking off bowls and bites immediately.
However, if you can keep your vultures out of the chili, you can expect to keep it for 5 days in an airtight container in the fridge.
Can You Freeze Chili?
I’ll be honest, a batch of fajita chili does not last long enough to get frozen in our house usually. But, when it does, I just put it in the airtight container and then in the freezer.
Then, when I’m ready for a bite, I just defrost on the counter for a couple of hours or pop it in the fridge overnight.
But, the thing is, sometimes I want just a single serving and it’s just sad to have to pull the whole batch out. So, a smart girl (me) thought that it would be cool to put fajita chili in individual bowls, meal-planning style and then in the freezer.
Makes a great lunch.
- 1 pound chicken, cut into bite sized pieces
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 onion, diced
- 1 can kidney beans
- 1 8-ounce can tomato sauce
- 1 10-ounce can RoTel
- 4 cups chicken broth
- Saute your chicken, bell peppers and onions in the bottom of your dutch oven.
- In a small bowl, whisk together the chili powder, paprika, cumin, and black pepper.
- Sprinkle half of this seasoning over the chicken and peppers.
- Add the kidney beans, tomato sauce, diced tomatoes with chilies, and the chicken broth to the dutch oven. Stir to combine.
- Simmer on medium to low heat for 30 minutes, stirring occasionally to keep it from scorching.
Goes great served over corn chips or white rice. We also like to top with green onions, sour cream, and shredded Mexican blend cheese.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 424Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 112mgSodium: 1573mgCarbohydrates: 33gFiber: 8gSugar: 12gProtein: 37g