Garden Fresh Fajita Chicken Chili

Garden Fresh Fajita Chicken Chili
email Print
Log In to Rate This
Cuisine: Tex-Mex
Techniques: Crock Pot /Slow Cook, Roast, Saute / Pan-Fry
Occasions: Any, Football Party, Harvest
Prep Time: 0 hr 30 min
Cook Time: 0 hr 30 min
Yield: 8 Serving(s)
Main Ingredients: Beans, Chicken, Vegetables
Sourced: Inspired by "Fresh Garden Tomato Chili" recipe on
Tags: Comfort Food, Main Course / Dinner, Seasonal, Spicy


  • 1 lb tomatillos; see prep below
  • 5 lbs fresh tomatoes; see no-peel prep below
  • olive oil
  • 2 cups bell peppers; cut into strips
  • 2 cups sweet onions; cut into strips
  • 1 tablespoon fresh garlic; minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons red pepper chili flakes; more or less if desired (optional)
  • 1/2 teaspoon ground cinnamon
  • 2 bay leaves
  • 1 tablespoon cacao or cocoa powder (I prefer cacao ;)
  • 1 tablespoon brown sugar
  • 6 chicken tenders; cooked and shredded
  • 3 cups cooked beans; I used cannellini beans (aka white kidney beans)
  • 1 tablespoon fresh lemon juice; more if desired (optional)


  • - Preheat oven to 400 degrees. Peel off tomatillos outer husk, rinse, dry off and place in a small bowl. Drizzle with olive oil, season with salt and pepper, toss to coat and place on a baking sheet lined with parchment paper.
  • - Place prepared tomatillos in preheated oven and roast for 30 to 45 minutes or until tomatillos are golden roasted and wilted; flip tomatillos occasionally to roast all sides.
  • - Once roasted set aside until ready to add to the chili.
  • - Before adding to the fajita chicken chili rough chop tomatillos and pour off any tomatillo liquor.
  • TOMATO PREP: (I used a mix of Romas and Early Girl's)
  • - Wash, core and cut tomatoes in half. To remove most of the seeds, squeeze each tomato half over a bowl.
  • - Rough chop each tomato half into 4 to 6 pieces, season with salt and pepper, toss to coat and place chopped tomatoes in a colander over a large bowl.
  • - Allow to drain for at least 30 minutes; stirring occasionally.
  • - Heat up a tablespoon or two of olive oil in a large stockpot, add the bell peppers and onions, saute until tender crisp; about 15 mins.
  • - Add garlic, spices, cacao and brown sugar, give mixture a good stir and continue sauteing for a couple of minutes.
  • - Pour in prepared tomatillos and tomatoes. Add in shredded chicken and beans. While stirring, bring chili mixture to a boil, reduce heat to medium-low, and slow simmer uncovered for 30 minutes (thinner chili) or up to 2 hours (thickest chili); stir occasionally.
  • - If desired, right before serving stir in a tablespoon of fresh lemon juice to brighten up the flavors.
  • Taste test and adjust seasonings as needed. Remove and discard bay leaves.
  • - Serve straight up or with garnishes of your choice on a bed of rice (my fave is wild rice)!
Notes: Are you simmering your chili for more than 30 minutes, like I do? Then stir in shredded chicken and beans in the last half hour. ˆ ˆMake this a day ahead, allowing the flavors to deepen and meld. ˆ ˆFreeze, thaw and heat for a quick anytime meal. ˆ ˆFor additional thickening and authentic flavoring, try using a tablespoon or more of masa harina, the traditional Mexican flour used to make tortillas. ˆ ˆReserve and strain tomato and tomatillo liquor for soups, juices, smoothies, and more! ˆ ˆGarnish Ideas: hot sauce, crushed tortilla chips, shredded or crumbled cheese, sour cream, chopped olives, minced sweet or green onions, avacado slices, guacamole, salsa. ˆ ˆ More about me at
Recipe Posted by
To place comments please Log in or Create an Account.
Be the first to comment!
Did You Know?
Alfalfa is one of the most nutritious crops to feed to animals and dates back to as early as 1,000 B.C.