Chicken Fajita Chili (Primal with the Dairy; Whole30 Compliant without)

Chicken Fajita Chili


It’s been in the 40s here for last week, so soup is on the menu a couple times this week.  I know, for most of you around the country, the 40s would be a heat wave compared to the weather that you’re experiencing!  Here in San Antonio, it seems as though the winter coats come on after it drops below 80, so 40 here is positively frigid haha!  It’s good that this recipe fell this week though, because for most of you, it’ll be warming to your frozen bones.  JR (the husband) really likes this one.  Even Isak (the almost-3-year-old) ate about half of his.  Yes, up until he was a little under 2 1/2, he was an awesome eater.  I guess I’m lucky that we never had the throw-all-the-food-on-the-floor phase or the one-eat-apples-or-peas phase when he was a baby.  That being said, we’re now going through the mostly-want-to-eat-macaroni-or-chicken-nuggets phase.  Ahhhh, toddler independence!  I’ve come up with every idea I can think of to make food *look* or *taste* like chicken nuggets or macaroni and cheese, and I’ve had about 50% success with that.  The other thing that occasionally works is giving something a pirate treasure type name.  Last night with the soup, that’s exactly what we did: gold doubloon treasure chest soup.  Boom, he ate half of his bowl.  Victory!

If you use dairy garnishes, this is primal (shredded cheese, sour cream, etc).  If you forgo the dairy, the whole shebang is Whole30 compliant.  Shazam!  Options!  You’re welcome!  As an additional bonus, this is a slow-cooker recipe, so it’s minimal work for maximum taste.

Chicken Fajita Chili

Serves 3-4

1 Tbsp Kerrygold butter (or other fat of choice)

2-3 pounds chicken breasts, cut in 1/4″ slices

2 lg onions, cut in 1/4″ slices and again in half

3 lg red peppers, seeded and cut in 1/4 slices

2 28-oz cans diced tomatoes

1/4 C chili powder

1 Tbsp cumin

2 tsp coriander

2 tsp oregano

2 tsp salt

Garnishes: shredded cheese, sour cream, guacamole, pico de gallo, lime wedges, cilantro


1.- Coat slow-cooker bowl with a thin coat of coconut oil, kerrygold, or ELT olive oil.  In large skillet, heat fat over medium high heat.  Add chicken and cook until lightly browned (this took me about 5 minutes per batch–don’t overcrowd the pan or you’ll be steaming the meat, not browning it).

2.- In slow cooker, layer onions, peppers, and cooked chicken.  In a large bowl, mix together tomatoes, chili powder, cumin, coriander, oregano, and salt.  Pour tomato mixture over chicken.  Cover and cook on low for 6 hours (or you can do high for 3 hours–I like to use the low temperature because it really mixes the flavors better).

3.- Serve with what ever garnishes you want.  If you’re looking for suggestions, we did (in this order): soup, shredded cheese, pico de gallo, sour cream, and guacamole.  SO GOOD!


3 thoughts on “Chicken Fajita Chili (Primal with the Dairy; Whole30 Compliant without)

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