Chicken Fajita Chili

Chicken Fajita Chili

  • Prep: 10 min
  • Cook Time: 40 min
  • Total: 50 min
  • Serving: 4-6

A hearty chili with Mexican flare. This Chicken Fajita Chili is delicious and offers an opportunity to get creative. Try adding some canned corn before boiling, then top with tortilla strips and sour cream before serving.


  • 8 boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 1/2 teaspoon red pepper
  • 2 teaspoons garlic
  • 28 ounces Fire-roasted tomatoes, crushed
  • 14.5 ounces Fire-roasted tomatoes, diced
  • 1/3 cup cilantro
  • 2 tablespoons lime juice
  • 1 sweet onion
  • 2 packages fajita seasoning
  • 15 ounces pinto beans, undrained
  • 1 cup red and yellow peppers


  1. Begin by preparing your ingredients: Rinse and dry chicken. Mince the garlic and thinly slice the onion. Chop the cilantro and peppers.
  2. Next, place the chicken thighs in a Ziploc bag, adding 2 tablespoons of oil, lime juice, and red pepper. Close the bag, mix, and marinate in the refrigerator for 2 hours.
  3. When ready to cook, heat remaining oil in large pot over medium-high heat. Cook chicken 8-10 minutes till browned, then remove.
  4. Add onion to the pot and cook for 3 minutes.
  5. Toss in garlic and fajita mix, stirring well.
  6. Put the chicken back into the pot, with all remaining ingredients, except cilantro and bring to a boil.
  7. Simmer for 30 minutes. Stir in cilantro and serve.