Chicken & Bean Chili
Prep time: 5min
Total time: 30min
Serves: 4
1 tbsp
olive oil, divided
15 mL
8
skinless boneless chicken thighs
1
onion, diced
1 can
diced tomatoes
796 mL
2 tbsp
chili powder
45 mL
1 tbsp
ground cumin
15 mL
1 can
no-salt-added kidney beans, drained and rinsed
540 mL
1
red or yellow pepper, seeded and diced
sliced green onions, to serve
sour cream, to serve
shredded Cheddar cheese, to serve
Per serving (1/4 of the recipe):
calories
470
fat
22 g
saturated fat
5 g
carbs
37 g
sugar
10 g
protein
36 g
cholestrol
150 mg
fibre
11 g
sodium
730 mg
Directions
-
In large saucepan, heat half the oil over medium-high heat. Brown chicken on all sides, about 8 min. Transfer chicken to a plate.
-
Add remaining oil to saucepan and cook onion and pepper until starting to soften, about 2 min. Stir in tomatoes, chili powder and cumin. Add chicken back into saucepan. Bring to a boil, then reduce to a simmer. Loosely cover and cook, stirring occasionally, until sauce is slightly thickened and chicken is cooked through, about 10 min.
-
Stir in kidney beans and cook, stirring occasionally, approx. 5 min., until heated through. Top with green onions, sour cream and Cheddar cheese to serve, if desired.
