Out-Of-This-World Chicken Chili – Mexican Style

October 12, 2015


Looking for an easy chicken chili recipe that will Mex things up a bit? Look no further as this fajita chicken chili recipe with vegetables and beans is just the thing for you.

This recipe will provide 6 servings, prep time is only 15 minutes, while cooking will take quite a bit longer as this is a slow coking dish.

Let’s get down to business!


  • 2 1/2 pounds chicken breasts (boneless, skinless)
  • 1 tbs canola oil
  • 2 large onions
  • 2 large sweet red peppers (sliced)
  • 1 can (15 1/2 oz) pink beans (drained and rinsed)
  • 2 cans (14 1/2 oz each) diced tomatoes
  • 2 tbs chili powder
  • 1 ts ground cumin
  • 1 ts dried oregano
  • 1 ts salt
  • Shredded cheddar and sour cream (optional)


Heat oil in a large nonstick skillet (over medium-high heat), then add the sliced chicken breasts.

Cook for 6 minutes, or until the chinks turn light brown.

Get your slow cooker bowl and coat it with nonstick cooking spray, then add sliced onions, peppers, cooked chicken and beans, but make sure you add these ingredients in layers.

Combine tomatoes, chili powder, cumin, oregano and salt, then pour the mix over beans. Cover and cook on high temperature for 3 hours. (If you’re not in a hurry, you can cook it on low for 6 hours).

Add the shredded cheddar and sour cream on top of each portion, of you opted for these ingredients.

Bon appétit!

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