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Chicken Fajita Chili

  • Cook Time: 4 - 5 hours (low) or 2 - 2-1/2 hours (high)
  • Course: Soups & Salads

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  • 2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1 tablespoon chili powder
  • 1 teaspoon fajita seasoning
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, minced Nonstick cooking spray
  • 2 14-1/2-ounce cans no-salt-added diced tomatoes
  • 1 16-ounce package frozen pepper (yellow, green, and red) and onion stir-fry vegetables
  • 1 15-ounce can cannellini beans (white kidney beans), rinsed


Step 1

In a medium bowl, combine chicken, chili powder, fajita seasoning, cumin, and garlic; toss to coat.

Step 2

Coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

Step 3

Cook chicken, half at a time, in hot skillet until browned on all sides, stirring occasionally.

Step 4

Place chicken in a 3-1/2- or 4-quart slow cooker lined with a Reynolds® Slow Cooker Liner. Add undrained tomatoes, frozen vegetables, and cannellini beans.

Step 5

Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. If desired, top individual servings with sour cream, shredded cheese, and/or guacamole.

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