Chicken Fajita Chili

My brain is too fried to say anything funny or interesting about this chili.  It’s a chicken chili, with bell peppers in it, hence “fajita chili.”  It’s from a magazine, don’t know which one.  Been in the index card box a while, and we make it pretty often because it’s quick and easy and tasty and falls nicely into the “spicy bowl of stuff over rice” genre that we love so much.

  • 8 boneless skinless chicken thighs or a combination of breasts & thighs – really, whatever you have  on hand will be fine, cubed
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1/2 tsp red pepper flakes
  • 1 onion, diced
  • 3 sweet bell peppers (red, orange, or yellow), diced
  • 2-4 cloves garlic, pressed
  • 1 28-oz can fire roasted crushed tomatoes
  • 1 14-oz can fire roasted diced tomatoes (or regular diced tomatoes)
  • 1 15-oz can pinto beans, or 2 cups cooked dried pinto beans.  I’m sure black beans would be fine too.
  • Salt, pepper, chili powder, oregano, and cumin to taste (original recipe calls for “2 packages fajita seasoning,” which I do not have in my kitchen)
  • For garnish – chopped cilantro, grated monterrey jack or pepperjack cheese, lime wedges, sour cream, avocados

(For those keeping track, yes this is basically a chili version of the enchiladas we had just this past Friday.  I really really REALLY like Mexican food.)

In a ziplock bag, combine chicken, olive oil, lime juice, chile flakes, and 1 tsp salt and marinate for 2 hours (or all day, or overnight) in the fridge.

(Did I mention this recipe was incredibly forgiving?)

Heat 1 tbsp olive oil in a heavy pot or dutch oven (at least 5 qt) and add onions & peppers.  Saute 5 minutes until softened.  Add all spices, including salt, saute an additional 2 minutes to release oils.  Add chicken, stir to combine.  Add everything else, simmer 30 minutes.

Serve over rice (I like brown basmati with this), topped with garnishes.

Dylan with chicken fajita chili

"I ate a good amount!"

Dylan Report: Success, except (as usual) the chicken was left completely untouched.  This kid is so weird about meat – he’ll pretty much only eat it in sausage or meatball form, or if it’s cooked beyond the point of structural integrity.  And yet he eats raw carrots like they’re candy, so it’s not like he has a problem with textured food.  I think switching over to regular bowls & silverware for him has been good – he’s much more interested in eating the same things we do when he’s not being served in a plastic bowl.

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