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Chicken Fajita Chili Recipe

   
 

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     Chicken Fajita Chili

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

Ingredients
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 shopped roasted red and/or yellow bell peppers
1/3 cup chopped cilantro

Instructions
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 minutes or until crisp-tender, stirring frequently. Add garlic; cook 30 to 60 seconds or until fragrant.
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 medium-low, simmer, uncovered, 30 minutes to blend flavors. Stir in cilantro.


Originally Submitted
1/18/2011





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