Fajita Chicken Black Bean Chili

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Fajita chicken black bean chili recipe, recipe Rating: 4.5
Number of votes:104

It all starts with browning chicken in tasty spices. Your stove takes over from there. Make it as spicy as you like with the addition of hot sauce at the end.

Ready in: 55 mins

Ingredients

Serves: 6

• 2 tablespoons olive oil
• 3 boneless, skinless chicken breasts
• 1 tablespoon chili powder
• 1/2 tablespoon ground cumin
• 1/2 teaspoon ground cayenne pepper
• 1 onion, diced
• 2 green bell peppers, diced
• 5 cups water
• 2 (15 ounce) cans black beans
• 1 (11 ounce) can whole kernel corn, drained
• 1 (6 ounce) can tomato paste

Preparation method

Prep: 10 mins | Cook: 45 mins

1. Get out a large pot, put the oil in, and heat it up. Drop the chicken pieces in the hot oil and cook, stirring so they don’t stick, until they are browned. This’ll take about 6 minutes. Then sprinkle the chicken with the chili powder, cumin, and cayenne pepper.

2. Add the onion and bell peppers to the pot. Also 3 cups of water. Bring the whole deal to a boil, then turn the heat down slightly and simmer vigorously for 10 minutes, or until the liquid is reduced by 1/2.

3. Pour in the black beans, corn, remaining water, and tomato paste. Bring to a boil, then simmer on low for 30 minutes to thicken. Add salt and hot sauce to taste and serve.