Easy Chili Recipe: Chicken Fajita Chili

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 -6
Author Meghan Swint


  • 2 tbsp extra virgin olive oil
  • 3 chicken breasts cut into chunks
  • Salt & pepper
  • 1/2 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 8oz can tomato sauce
  • 1 14.5 oz diced tomatoes chili ready
  • 1 14.5 oz can cannellini beans, drained and rinsed
  • 2 cups warmed chicken stock
  • 2 tbsp cilantro
  • Toppings - cheese avocados, guacamole, sour cream, chips. Whatever you like!


  1. 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.
  2. 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.
  3. When ready to serve, add cilantro to the chili. Add your favorite topping and eat!