Chicken Cashew Chili
Dive into a bowl of bold, textured flavor with this hearty Chicken Cashew Chili! Tender bites of seasoned chicken thighs, roasted cashews, and black beans simmer alongside aromatic spices like cumin, smoked paprika, and chili powder in a rich tomato-based broth. A touch of lime juice brightens the dish, while crushed red pepper flakes provide a gentle kick of heat. Perfect for weeknight dinners or meal prepping, this gluten-free recipe comes together in under an hour and delivers a satisfying balance of protein, crunch, and warming spices. Garnish with fresh cilantro for a burst of freshness and serve it as the ultimate comfort food that’s both nutritious and wildly flavorful!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1.5 tablespoons chili powder
- 0.5 teaspoon crushed red pepper flakes
- 14 ounces diced tomatoes, with juices
- 2 cups chicken broth
- 1 cup cooked black beans, rinsed and drained
- 0.75 cup roasted unsalted cashews
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Cut chicken thighs into 1-inch pieces and season lightly with salt and pepper.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and bell pepper. Sauté for 5 minutes or until softened.
Add the minced garlic, ground cumin, smoked paprika, chili powder, and crushed red pepper flakes. Stir for 1 minute until fragrant.
Pour in the diced tomatoes with their juices and the chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pot.
Return the cooked chicken to the pot, then bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 20 minutes.
Add the black beans and cashews to the pot. Stir and cook for an additional 10 minutes, uncovered, to allow the flavors to meld.
Stir in the lime juice, and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper, or to taste.
Serve the chili warm, garnished with chopped fresh cilantro if desired. Enjoy!
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4152 mg | 181% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 33.9 g | ||
| Protein | 168.3 g | 337% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 384 mg | 30% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4381 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
