- Prep Time
- 5 mins
- Total Time
- 30 mins
- 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
Method
- 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.
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Characteristics
30 Minutes or Less Budget Friendly Dinner Gluten Free High Fibre Kid-Friendly Nut FreeNutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 470
- Fat:
- 22 g
- Saturated Fat:
- 5 g
- Carbs:
- 37 g
- Fibre:
- 11 g
- Sugar:
- 10 g
- Cholesterol:
- 150 mg
- Protein:
- 36 g
- Sodium:
- 730 mg