Chicken Fajita Chili Recipe
published by Christina88 on Nov 5, 2009
Chicken Fajita Chili Recipe.
-
8 boneless skinless chicken thighs, cubed (3/4 inch)
- 3 tablespoons olive oil,divided
- 2 tablespoons lime juice
- 1/2 teaspoon crushed red pepper
- 1 sweet onion, halved, sliced lengthwise (1/4 inch)
- 2 teaspoons minced garlic
- 2 (1.12-oz.)pkg. fajita seasoning
- 1 (28-oz.) can fire-roasted crushed tomatoes
- 1(15-oz.) can pinto beans, undrained
- 1 (14.5-oz.) can fire-roasted diced tomatoes
- 1 cup chopped roasted red and /or yellow bell peppers
- 1/3 cup chopped cilantro.
- Place chicken in resealable plastic bag; add 2 tablespoons of the oil, lime juice and crushed red pepper. Massage bag to coat. Refrigerate 2 hours.
- Heat remaining 1 tablespoon oil in large pot over medium-high heat until hot. Cook chicken 8 to 10 minutes or until browned on all sides, stirring frequently. Remove chicken.
- Add onion to pot; cook 3 mins or until crisp-tender,stirring frequently. Add garlic; cook 30-60 seconds or until fragraint.
- Stir in Fajita seasoning to coat onions. Return chicken to pot. Stir in all remaining ingredients except cilantro; Bring to a boil. Reduce heat to med-low; simmer, uncovered,30 minutes to blend flavors. Stir in cilantro.
