Apparently, I'm back on a mexi-kick. Luckily, Justin loves it so he has been (literally) eating it up. Our weather has been all over the place lately. Yesterday was 53 degrees and today it's supposed to be over 80. No wonder everyone is getting sick! Because of the cooler temps and monsoon conditions, my grilled chicken fajitas were a no go. Instead of letting the meal be a failure, I decided to turn this into a fajita chili. I was so happy I did, because it was delicious! It combined the summery feel of fajitas on the grill with the cozy feeling of chili. Justin heated the leftovers and threw them in a grilled tortilla, and he said it was one of the best fajitas he has ever had. I will definitely be making this in the winter when we are craving something to warm our tummies.
Chicken Fajita Chili
1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
1 1/2 tsp. chili powder
1/4 tsp. paprika
1/4 tsp. onion powder
1/2 tsp. ground cumin
1 clove garlic, minced
1 Tbsp. olive oil
1 can diced tomatoes, undrained
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1/2 onion, coarsely chopped
1 can pinto beans, rinsed and drained
Sour cream (optional)
Shredded cheddar cheese (optional)
In a medium bowl, combine chili powder, paprika, onion powder, cumin, and garlic. Add chicken and toss to coat. Heat olive oil over medium-high heat. Cook chicken in hot skillet until browned on all sides, stirring occasionally.
Place chicken in slow cooker. (I used a 6 quart slow cooker.) Add undrained tomatoes, vegetables, and pinto beans. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
Source: Mrs. D original