Chicken & Bean Chili

Prep Time: 5 minutes
Total Time: 30 minutes
Makes: 4


  1. 1 tbsp (15 mL) olive oil, divided
  2. 8 skinless boneless chicken thighs
  3. 1 onion, diced
  4. 1 can (796 mL) diced tomatoes
  5. 2 tbsp (45 mL) chili powder
  6. 1 tbsp (15 mL) ground cumin
  7. 1 can (540 mL) no-salt-added kidney beans, drained and rinsed
  8. 1 red or yellow pepper, seeded and diced
  9. sliced green onions, to serve
  10. sour cream, to serve
  11. shredded Cheddar cheese, to serve


  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. 
  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. 
  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.