Club member Roberta Daggy explains why this Cooking Club recipe is a favorite:
"Chicken Fajita Chili makes a great warm-up on cold days. I serve it with fresh bread from my bread machine. It can't be beat!"

Chicken Fajita Chili

This chili boasts all the traditional flavors found in chicken fajitas. Top each serving with additional chopped cilantro, sour cream and finely shredded cheddar or Monterey Jack cheese, and serve with lime wedges.

8 boneless skinless chicken thighs, cubed (3/4 inch)
3 tablespoons olive oil, divided
2 tablespoons lime juice
1/2 teaspoon crushed red pepper
1 sweet onion, halved, sliced lengthwise (1/4 inch)
2 teaspoons minced garlic
2 (1.12-oz.) pkg. fajita seasoning
1 (28-oz.) can fire-roasted crushed tomatoes
1 (15-oz.) can pinto beans, undrained
1 (14.5-oz.) can fire-roasted diced tomatoes
1 cup chopped roasted red and/or yellow bell peppers
1/3 cup chopped cilantro

**Click here for the full recipe.

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