One-Pot Chicken Fajita Chili (Tex-Mex Fusion)

Craving the bold flavors of Tex-Mex but want something cozy, comforting, and one-pot easy? This One‑Pot Chicken Fajita Chili delivers the sizzle of fajitas with the warmth of chili—melding juicy chicken, vibrant peppers, spicy seasoning, beans, and a hearty tomato base into a single satisfying meal.

Filled with lean protein, fiber, and bold spices, this recipe is perfect for weeknight dinners, game-day gatherings, or meal prepping. It unites two beloved favorites into a fun, flavorful fusion that’s bound to become a family favorite.

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Why This Recipe Works

• Bold Fusion: Combines chili’s heartiness with fajita-style spices and textures.

• One Pot: Easy prep and cleanup—just sauté, simmer, serve.

• Balanced Nutrition: Lean protein, fiber-rich beans, colorful veggies.

• Effortlessly Customizable: Adjust the spices, proteins, or toppings to suit every preference.

• Meal Prep Ready: Stores beautifully in the fridge or freezer for future meals.

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Ingredients

Proteins & Veggies

• 1 tbsp olive oil

• 1 lb boneless, skinless chicken breast or thighs, sliced into bite-sized pieces

• 1 large onion, sliced

• 1 red bell pepper, thinly sliced

• 1 green bell pepper, thinly sliced

• 3 garlic cloves, minced

Spices & Flavor Base

• 1 tbsp chili powder

• 1 tsp ground cumin

• ½ tsp smoked paprika

• ½ tsp dried oregano

• ¼ tsp cayenne pepper (optional)

• 1 tsp salt (or to taste)

• ½ tsp freshly ground black pepper

Chili Foundation

• 1 (15-oz) can diced tomatoes (with juice)

• 1 (15-oz) can tomato sauce

• 1 (15-oz) can black beans, drained and rinsed

• 1 (15-oz) can pinto beans or kidney beans, drained and rinsed

• 1 cup chicken broth (or more as needed)

Optional Enrichments

• 1 tbsp lime juice (to brighten flavor)

• ½ cup corn kernels (fresh or frozen)

• ½ cup chopped cilantro for garnish

Suggested Toppings

• Shredded cheese or dairy-free alternative

• Sliced avocado or guacamole

• Sour cream or dairy-free yogurt

• Tortilla chips or strips

• Lime wedges, additional cilantro

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Instructions

Sear the Chicken & Sauté Aromatics

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.

2. Add chicken pieces and sear until golden on the outside but not fully cooked through (~3–4 minutes). Remove chicken and set aside.

3. In the same pot, add onion and peppers. Sauté until softened, about 4–5 minutes. Add garlic and cook for another minute.

Build the Flavor with Spices

4. Stir in chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Cook for 30–60 seconds to toast the spices.

Add Liquids & Beans

5. Return chicken to the pot. Add diced tomatoes, tomato sauce, black beans, pinto (or kidney) beans, and chicken broth. Stir to combine.

Simmer & Meld Flavors

6. Bring everything to a gentle simmer. Cover and cook for 15–20 minutes, or until chicken is cooked through and chicken reaches internal temperature of 165°F (74°C). Check seasoning and adjust salt, pepper, or spices as necessary.

Optional Add-Ins

7. Stir in corn kernels (if using) and lime juice. Let simmer a further 2 minutes to incorporate.

Serve & Garnish

8. Spoon into bowls and top with shredded cheese, avocado, sour cream, chips, and cilantro. Serve with extra lime wedges.

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Tips & Variations

• Spice Control: Keep it mild for kids by reducing cayenne; add more heat at the table with hot sauce for those who want a kick.

• Make It Heartier: Add cooked quinoa or brown rice to bulk it up.

• Vegetarian Version: Substitute chicken with extra beans, crumbled tofu, or meatless crumbles.

• Slow Cooker Alternative: Sauté aromatics and chicken first, then transfer everything to a slow cooker. Cook on low for 4 hours or high for 2–3 hours.

• Instant Pot Option: Use sauté setting for chicken and veggies, stir in remaining ingredients, cook under high pressure for 10 mins, with quick release.

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Meal Prep & Storage

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Cool completely before portioning; freezes well for up to 3 months. Thaw overnight before reheating.

• Reheating: Simmer on the stovetop or microwave until warmed through, using a splash of broth if it’s thickened.

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Nutrition Snapshot (Per Serving Estimate)

• Calories: ~360 (without toppings)

• Protein: ~30g (mainly from chicken and beans)

• Carbohydrates: ~30g (beans and veggies)

• Fiber: ~8g

• Fat: ~7g (mostly from olive oil)

• High in vitamins A & C, lean protein, and fiber—balanced and nourishing!

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FAQs

Can I make this less chunky for kids?
Yes! For younger eaters, partially purée the chili or chop chicken and veggies smaller to ease eating.

Is it easy to scale up?
Absolutely—double or triple the ingredients to feed a crowd or have leftovers for the week. Just use a larger pot.

Can I make it without beans?
Of course—omit beans and add extra veggies or a protein boost like quinoa or lentils.

Is this gluten-free?
Yes, naturally—just ensure your chicken broth and any added seasonings are certified gluten-free.

How do I get maximum fajita flavor?
Don’t skimp on the bell peppers and spices. Toasting the spices before simmering makes a big flavor difference. And finish with fresh lime juice and cilantro for that bright Tex-Mex pop.

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Final Thoughts

This One‑Pot Chicken Fajita Chili delivers the best of both worlds: the ease and comfort of chili with the bold Tex-Mex flavors of fajitas—all without the drama of a complex recipe. It’s quick, deeply flavorful, nourishing, and easy to adapt for every diet and taste preference.