Corena’s Kitchen

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Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.

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Soups John Morgan Soups John Morgan

Fajita-Style Chicken Chili

On chilly autumn days there is nothing better than a warm bowl of chili.  This recipe uses simple ingredients and is a breeze to prepare.  Curl up on the couch with a blanket and a warm bowl of this chili to make dreary fall days nice and cozy.

On chilly autumn days there is nothing better than a warm bowl of chili.  This recipe uses simple ingredients and is a breeze to prepare.  Curl up on the couch with a blanket and a warm bowl of this chili to make dreary fall days nice and cozy.

Ingredients

  • 1 tablespoon canola oil

  • 2 1/2 pounds boneless, skinless chicken breasts, thinly sliced diagonally

  • 2 large onions, cut into 1/4-inch slices

  • 2 large sweet red peppers, seeded and cut into

  • 1/4-inch-thick slices

  • 1 can (15 1/2 oz) pink beans, drained and rinsed

  • 2 cans (14 1/2 oz each) diced tomatoes

  • 1 can Whole Kernel Corn (optional)

  • 2 tablespoons chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • Shredded cheddar, sour cream, guacamole and flour tortillas (optional)

 

Directions

  1. Coat slow cooker bowl with nonstick cooking spray.

  2. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and cook 6 minutes, until lightly browned. Cook in 2 batches, if necessary.

  3. In slow cooker bowl, layer onions, peppers, cooked chicken, beans, and corn(optional). Combine tomatoes, chili powder, cumin, oregano and salt. Pour over beans.

  4. Cover and cook on HIGH for 3 hours or LOW for 6 hours.

  5. Serve with shredded cheddar, sour cream, guacamole and flour tortillas, if using.

Tip

For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside

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