Chicken & Bean Chili
Prep Time
Serves
Cooking Mode
1 tbsp olive oil, divided
8 skinless boneless chicken thighs
1 onion, diced
1 can diced tomatoes
2 tbsp chili powder
1 tbsp ground cumin
1 can no-salt-added kidney beans, drained and rinsed
1 red or yellow pepper, seeded and diced
sliced green onions, to serve
sour cream, to serve
shredded Cheddar cheese, to serve
1 tbsp olive oil, divided
8 skinless boneless chicken thighs
1 onion, diced
1 can diced tomatoes
2 tbsp chili powder
1 tbsp ground cumin
1 can no-salt-added kidney beans, drained and rinsed
1 red or yellow pepper, seeded and diced
sliced green onions, to serve
sour cream, to serve
shredded Cheddar cheese, to serve
Directions
1In large saucepan, heat half the oil over medium-high heat. Brown chicken on all sides, about 8 min. Transfer chicken to a plate.
2Add 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.
3Stir 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.
Disclaimer
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Personal Note
Personal Note
