Fajita Chili is a delightful fusion of two favorite Tex-Mex dishes: fajitas and chili. This hearty dish combines the smoky, savory flavors of traditional fajitas with the rich, comforting warmth of chili. Loaded with tender beef or chicken, vibrant bell peppers, onions, and a medley of spices, this chili offers a unique twist that’s perfect for any occasion. Whether you’re looking to spice up your weeknight dinner or serve something special at a gathering, Fajita Chili is sure to be a crowd-pleaser. Serve it with a side of warm tortillas, a dollop of sour cream, and a sprinkle of fresh cilantro for the ultimate Tex-Mex experience.
Ingredients:
- 1 lb ground beef or diced chicken
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 bell peppers (red, yellow, and green), sliced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup beef or chicken broth
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream (for garnish)
- Shredded cheese (for garnish)
- Tortilla chips or warm tortillas (for serving)
Instructions:
- Cook the Meat: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef or diced chicken and cook until browned, breaking it up with a spoon as it cooks. Once fully cooked, remove the meat from the pot and set it aside.
- Sauté the Vegetables: In the same pot, add the diced onion and sliced bell peppers. Sauté for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Season the Chili: Stir in the chili powder, ground cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook the spices for 1-2 minutes to release their flavors.
- Combine Ingredients: Return the cooked meat to the pot. Add the diced tomatoes, black beans, kidney beans, and broth. Stir to combine everything thoroughly.
- Simmer the Chili: Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for 20-30 minutes, stirring occasionally, to allow the flavors to meld together.
- Finish and Serve: Stir in the lime juice and adjust the seasoning with salt and pepper as needed. Serve the Fajita Chili hot, garnished with fresh cilantro, a dollop of sour cream, and shredded cheese. Enjoy with tortilla chips or warm tortillas on the side.
This Fajita Chili is a hearty, flavorful dish that brings the best of both worlds—fajitas and chili—into one satisfying meal!
