Fajita Chili Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6
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Calories
331 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Fajita Chili Recipe
Description
The recipe begins by seasoning chicken breast strips with a Mexican seasoning blend before cooking them in olive oil until done. Bell peppers and onions are briefly sautéed with the chicken to soften and release their flavors. Separately, Spanish rice is cooked in chicken broth following package directions and then combined with the chicken mixture and beans. Simmering the combined ingredients allows the flavors to meld and the chili to thicken slightly.
The dish offers a balance of protein and vegetables, with the rice and beans adding substance and fiber. The seasoning mix provides a familiar Mexican-inspired flavor base without excessive salt. It can be served with toppings such as sour cream, shredded cheese, cilantro, lime wedges, and tortilla strips to add creaminess, freshness, and crunch as desired. This chili is suitable for the main meal and convenient to prepare in one pot.
Ingredients
- 1 lb chicken breast cut into thin strips, boneless skinless
- 1 tbsp Mexican seasoning blend sodium free
- 2 tbsp olive oil divided
- 1 medium onion dived
- 2 red bell pepper chopped
- 2 green bell pepper chopped
- 32 oz chicken broth divided, low-sodium
- 1 package Spanish rice mix Knorr® Fiesta Sides™ brand
- 4 cups pinto beans and or black beans, drained and rinsed, low-sodium
Instructions
- SEASON the chicken with Mexican blend. In a large saucepan or Dutch-oven set over medium-high heat, add 1 tablespoon of olive oil. When the oil is hot, add the chicken and stir occasionally, until the chicken is cooked, about 5 minutes. Add the bell pepper and onions, cook for 3 minutes. Remove and set aside.
- HEAT the remaining 1 tablespoon of olive oil in same pan, add 2 cups of the chicken broth and bring to a boil. Add the Knorr® Fiesta Sides™ - Spanish Rice and prepare according to package directions (cover and simmer for 7 minutes).
- STIR in the chicken/onion and pepper mix, along with the beans and remaining chicken broth. Bring to a low boil and simmer for 10 minutes. Serve, if desired, with sour cream, shredded cheese, chopped cilantro, lime wedges and tortilla strips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 29g | 58% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 171mg | 7% |
| Potassium | 1002mg | 21% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 35.2mg | 39% |
| Calcium | 70mg | 7% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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