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Chicken Fajita Chili on a plate
Andre Lewis

Chicken Fajita Chili

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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 red bell pepper cut into 1-inch pieces
  • 1 green bell pepper cut into 1-inch pieces
  • 1 large yellow onion cut into 1-inch pieces
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 28 oz canned fire-roasted crushed tomatoes
  • 15 oz canned black beans drained and rinsed
  • 15 oz canned pinto beans drained and rinsed
  • 2 cups low-sodium chicken broth
  • 1 1/2 tsp kosher salt
  • 2 tbsp fresh lime juice

Method
 

  1. Combine the chicken, peppers, onion, garlic, chili powder, cumin, tomatoes, beans and salt in a freezer bag and freeze flat for up to 3 months.
  2. Thaw the bag completely in the refrigerator for 24 to 36 hours; never thaw poultry on the counter.
  3. Empty the mixture into a 6-quart crockpot, stir in the broth, and cook covered on low for 5 to 6 hours.
  4. Check that the largest chicken pieces reach 165°F; break one open to confirm an opaque center.
  5. Stir in lime juice and rest uncovered 10 minutes to keep peppers and beans distinct in the broth.