Slow Cooker Chicken Fajita Chili
Easy
This chicken fajita inspired recipe is full of Mexican spices, beans and sweet bell peppers making for an easy and filling crock pot chili you will love.
Category:
Ingredients
For 8 Serving(s)
Ingredients
- 1 15 oz bag dried light red beans **see note in instructions
- 3 bell peppers, red, yellow or orange or cobinations. seeded and sliced.
- 2 yellow Onions, sliced
- 2 cans Rotel tomatoes with chilies, with juice
- 2 chicken breasts, cooked and shredded
- 3 cups boiling water
- 4 oz tomato paste
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp kosher salt
Slow Cooker Chicken Fajita Chili Directions
- *If cooking with pre-soaked beans, reduce the amount of hot water to 2½ cups and cook for about 6 hours on high or 8 hours on low.
- Place the dried beans in the bottom of a 6 quart slow cooker. Layer the bell bell peppers, onions and chicken over the beans and top with the tomatoes and their juice.
- Whisk the water and the tomato paste until well combined. Add the chili powder, cumin, oregano, garlic powder and salt whisk again. Pour the water tomato spice mixture over the ingredients in the slow cooker.
- Cover and cook for 8 hours on high and 10 hours on low. Check the water level and add more water if chili seems dry..
- Serve with chopped avocado, sour cream, cheddar cheese and pickled jalapeños with cornbread on the side.
Recipe notes
This chili gets it’s south of the border flavor thanks to an easy Mexican-flavored mix of spices and tex-mex Rotel tomatoes with chilis. I used the standard can of Rotels, but they do come in varying degrees chili heat so suit the one that meets your taste.
Along with the canned Rotel tomatoes, I used tomato paste mixed with boiling water as the moisture maker in this chili. The boiling water gives the bean cooking a jump start, avoiding that slow cooker internal temperature ramp up. Depending on your slow cooker and whether you’re using dried or pre-soaked beans, you may need to add more water as the mixture cooks. Check in toward the last half hour to see if more water is needed.
Layer the beans along the bottom of your crock pot or slow cooker so they get the maximum amount of cooking time contact with the hot water and tomato paste mixture. Here is your soaking method, friends!
If using pre-soaked beans plan on a cooking time of about 6 hours on high or 8 hours on low and use about 2 cups of the tomato flavored hot water. If using dried beans, use 3 cups flavored tomato water and cook for 8 hours on high and 10 hours on low. Again, cooking time with dried beans could vary on your slow cooker so I advise the first time you make this to start your cooking time a little earlier than later and then keep the chili warm in the crockpot until ready to serve.
I use red, yellow and orange bell peppers in this recipe to add the rainbow connection to this dish. Sure does make it pretty. Bell peppers are one of the best ways to get your daily allowance of vitamin C so hoarding these sweet bites in your chili bowl is perfectly acceptable.
From: https://www.foodiecrush.com/slow-cooker-chicken-fajita-chili/
Nutrition facts
Per Serving
- Kcal: 0
- Kjoule: 0
- Fibers (g): 0
- Sodium (mg): 0
- Carbs: 0
- Sugar (g): 0
- Fat: 0
- Saturated fat (g): 0
- Cholesterol (mg): 0
- Proteins: 0
This chicken fajita inspired recipe is full of Mexican spices, beans and sweet bell peppers making for an easy and filling crock pot chili you will love.
Ingredients
For 8 Serving(s)
Ingredients
- 1 15 oz bag dried light red beans **see note in instructions
- 3 bell peppers, red, yellow or orange or cobinations. seeded and sliced.
- 2 yellow Onions, sliced
- 2 cans Rotel tomatoes with chilies, with juice
- 2 chicken breasts, cooked and shredded
- 3 cups boiling water
- 4 oz tomato paste
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp kosher salt
Slow Cooker Chicken Fajita Chili Directions
- *If cooking with pre-soaked beans, reduce the amount of hot water to 2½ cups and cook for about 6 hours on high or 8 hours on low.
- Place the dried beans in the bottom of a 6 quart slow cooker. Layer the bell bell peppers, onions and chicken over the beans and top with the tomatoes and their juice.
- Whisk the water and the tomato paste until well combined. Add the chili powder, cumin, oregano, garlic powder and salt whisk again. Pour the water tomato spice mixture over the ingredients in the slow cooker.
- Cover and cook for 8 hours on high and 10 hours on low. Check the water level and add more water if chili seems dry..
- Serve with chopped avocado, sour cream, cheddar cheese and pickled jalapeños with cornbread on the side.
Recipe notes
This chili gets it’s south of the border flavor thanks to an easy Mexican-flavored mix of spices and tex-mex Rotel tomatoes with chilis. I used the standard can of Rotels, but they do come in varying degrees chili heat so suit the one that meets your taste.
Along with the canned Rotel tomatoes, I used tomato paste mixed with boiling water as the moisture maker in this chili. The boiling water gives the bean cooking a jump start, avoiding that slow cooker internal temperature ramp up. Depending on your slow cooker and whether you’re using dried or pre-soaked beans, you may need to add more water as the mixture cooks. Check in toward the last half hour to see if more water is needed.
Layer the beans along the bottom of your crock pot or slow cooker so they get the maximum amount of cooking time contact with the hot water and tomato paste mixture. Here is your soaking method, friends!
If using pre-soaked beans plan on a cooking time of about 6 hours on high or 8 hours on low and use about 2 cups of the tomato flavored hot water. If using dried beans, use 3 cups flavored tomato water and cook for 8 hours on high and 10 hours on low. Again, cooking time with dried beans could vary on your slow cooker so I advise the first time you make this to start your cooking time a little earlier than later and then keep the chili warm in the crockpot until ready to serve.
I use red, yellow and orange bell peppers in this recipe to add the rainbow connection to this dish. Sure does make it pretty. Bell peppers are one of the best ways to get your daily allowance of vitamin C so hoarding these sweet bites in your chili bowl is perfectly acceptable.
From: https://www.foodiecrush.com/slow-cooker-chicken-fajita-chili/
Nutrition facts
- Kcal: 0
- Kjoule: 0
- Fibers (g): 0
- Sodium (mg): 0
- Carbs: 0
- Sugar (g): 0
- Fat: 0
- Saturated fat (g): 0
- Cholesterol (mg): 0
- Proteins: 0