- 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
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- 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
