Slow-Cooked Fajita Chicken Chili
It’s Chili Cook-off time at work places across America. Last Friday, I competed with 10 of my fellows for the title of Best Chili in the Land. Sadly, I didn’t place, but I had a whole bunch of fun making it and consorting with my coaches, K & M. They insisted on a white chili, and I recently whipped up a tasty version on accident after work one day that I thought might take the crown (no dice). Guess which chili won? A white chili with ground turkey (they were on to something). It was delish with the recommended accouterments – Greek yogurt, chopped cilantro, and a squeeze of lime. Congrats to all of the winners!
Here’s my version. Coach K called it pungent, and it is. It’s very flavorful, with just the right amount of kick.
1 1/2 cup fajita chicken
2 T olive oil
1 can each pinto beans and white beans (Northern, cannellini), drained and rinsed
1 cup water (or to desired consistency)
1 small can diced green chilis
1 T fajita seasoning
1 t cumin
1 t salt
1/2 t black pepper
On medium heat, cook the onions and garlic in the olive oil until translucent. Add remaining ingredients. Let it chill out on med-low, stirring occasionally, for about 20 minutes. If you want to thicken it a little at the end, add 1-2 T of flour. Enjoy!
Great with sour cream on top with chopped onions or green onions on top.
Bonus: Last year, I dressed my crockpot up in a costume. I was working at cabedge at the time, and they have a toilet-themed cook-off. What does that mean? Prizes are toilet-topped trophies and bedazzled toilet seats, and golden thrones grace the invitation to compete. So, naturally, my crockpot needed a toilet costume. What? You don’t have costumes for your crockpot? Photographic evidence: