Chicken & Bean Chili

  • Prep Time 5 min
  • Total Time 30 min
  • Serves: 4

Ingredients

  • 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

Directions

  • Step 1

    In large saucepan, heat half the oil over medium-high heat. Brown chicken on all sides, about 8 min. Transfer chicken to a plate.

  • Step 2

    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.

  • Step 3

    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.

Nutrition Facts

  • Nutrition Description 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
  • Cholesterol 150 mg
  • Fibre 11 g
  • Sodium 730 mg