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Chicken Fajita Chili
Andre Lewis

Chicken Fajita Chili

This has the peppers, cumin and charred-tomato flavor of fajitas in a bowl that can cook while nobody is home. Cut the peppers into one-inch pieces; thin strips collapse after six hours. The whole freezer bag can be assembled raw, thawed safely in the refrigerator and tipped straight into the crock.
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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 and break one open to make sure the center is opaque.
  5. Stir in the lime juice and rest uncovered for 10 minutes so the peppers and beans stay distinct in the broth.