Meal: Dinner
Dietary Type: Omnivore
Prep Time: 15-20 Minutes
Cook Time: 40-45 minutes
Serves: Approximately 6

The Dish
Fajita and chili flavor combine in this unique, and flavorful, dish that requires surprisingly little effort. Don’t let the cook time or long list of ingredients fool you—this recipe actually has very minimal hands-on time. Utilizing a sheet pan keeps this dish a ‘one-pan’ meal, and makes meal prep a snap. The sheet pan also allows this fajita-chili to get a nice caramelized flavor that is often the result of a long, slow cook-time—but without the need for hours of cooking.

Like most chilis, this makes excellent leftovers—in fact, it may taste even better the next day.  

Serve this fajita-chili with a squeeze of fresh lime juice, some crushed-up crispy corn tortillas (or tortilla chips), freshly chopped cilantro, and avocado slices, if desired. 

Ingredients
2 tbsps (30 ml) vegetable oil
1 lbs (454 g) ground chicken or turkey
1 large onion, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
Pinch of salt
Pinch of black pepper
1 6-oz. (170 g) can tomato paste
1 14.5-oz. (411 g) can no-salt added diced tomatoes
2 cups (573 ml) low sodium chicken broth
1 ½ tbsps (22.5 ml) Worcestershire sauce
1 tbsp (15 ml) molasses
2 tsps (4 g) chili powder
1 1/2 tsps (~1.5 g) dried oregano
1 tsp (~2 g) ground cumin
1 tsp (~2.4 g) paprika
1 tsp (2.3 g) onion powder
1 tsp (~3.3 g) garlic powder
½ tsp (~0.5 g) ground coriander
½ tsp (2.4 g) kosher salt, or to taste
½ tsp (~1 g) ground black pepper, or to taste
1 15.5-oz (439 g) can no-salt added light kidney beans, drained and rinsed
1 15.25-oz (432 g) can no-salt added black beans, drained and rinsed
1 cup (125 g) frozen corn
1 cup (113 g) shredded pepper jack cheese 
1 lime
1 cup (26 g) corn tortilla chips, crushed
Fresh cilantro, chopped (optional)
Sliced avocado (optional)

Preparation

• Preheat oven to 450 degrees F (230 degrees C). Grease a 12x17x1” (32x44x2.5 cm) rimmed sheet pan with 1 tbsp (15 ml) of vegetable oil.
• On one half of the sheet pan, place chopped onion, bell pepper, and garlic. On the other half of the sheet pan, crumble ground chicken or turkey. Drizzle meat and veggies with remaining 1 tbsp (15 ml) vegetable oil, and sprinkle with salt and black pepper. Place pan into oven and bake until meat is cooked through, and veggies are just beginning to brown, about 15-20 minutes—stirring halfway through the cook time.
• While meat and veggies cook, mix together all remaining ingredients—except for shredded cheese, lime, tortilla chips, cilantro, and avocado—in a large bowl, stirring until thoroughly combined. After meat and veggies have cooked, carefully pour the mixture over the meat and veggies, and gently stir to combine. Sprinkle shredded cheese over the top. Place pan back into the oven and bake an additional 25 minutes, or until cheese is browned and chili is bubbling. 
• Carefully remove pan from the oven. Sprinkle crushed corn tortilla chips, fresh cilantro, lime juice, and avocado slices, if using, over the top before serving. 

Notes:

• This mixture fills the sheet pan fairly full. If you’re worried about potential spills, you can either use a higher-sided pan, or place a sheet of aluminum foil beneath the sheet pan while baking. 
• Any ground meat can be used in place of chicken or turkey.
• For added heat, try upping the amount of chili powder, or adding in some chopped fresh or canned jalapeño alongside the other vegetables in Step 2. 
• To make this recipe even easier, feel free to substitute a pre-made Fajita Seasoning mix. Be sure to opt for one that is low-sodium or a no-salt version. 
• To make easy at-home corn tortilla chips: Preheat oven to 400 degrees F (200 degrees C), and lightly grease a large baking sheet. Cut 2-3 corn tortillas into 1” (2.5 cm) pieces. Arrange the pieces in a single, even layer on the sheet pan, and lightly drizzle with vegetable oil. Place pan into oven, and bake until the tortilla chips are crispy and slightly browned, about 8-12 minutes.