Dairy-Free Chili Chicken
Discover bold flavors and a wholesome twist with Dairy-Free Chili Chicken, the perfect recipe for spice lovers seeking a hearty, allergy-friendly meal. This vibrant dish features tender chunks of chicken thighs simmered with a colorful medley of bell peppers, black beans, and aromatic spices like chili powder, cumin, and paprika. A splash of lime juice and fresh cilantro tie everything together, creating a zesty, comforting chili that's completely dairy-free and packed with protein. Ready in just 45 minutes, this one-pot wonder is ideal for busy weeknights or a casual gathering. Serve it on its own or with a side of rice for a satisfying meal that hits all the right notes!
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Recipe Information
Ingredients
- 500 g boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 3 cloves minced garlic
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon crushed red pepper flakes
- 400 g canned diced tomatoes
- 400 g black beans, drained and rinsed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lime juice
Instructions
Start by cutting the chicken thighs into bite-sized pieces. Set aside.
In a large skillet or pot, heat the olive oil over medium heat.
Add the diced onion and cook for about 3-5 minutes until it becomes translucent.
Stir in the chopped red and green bell peppers. Cook for an additional 4-5 minutes until they start to soften.
Add the minced garlic, chili powder, ground cumin, paprika, and crushed red pepper flakes to the skillet. Stir well to coat the vegetables with the spices, cooking for about 1 minute until fragrant.
Increase the heat to medium-high and add the chicken pieces to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
Pour in the canned diced tomatoes with their juices and bring the mixture to a simmer.
Add the drained and rinsed black beans, salt, and black pepper. Stir to combine.
Reduce the heat to low and cover the skillet. Let the chili simmer for about 15 minutes, allowing the flavors to meld together and the chicken to cook through.
After 15 minutes, remove the lid and stir in the chopped fresh cilantro and lime juice.
Taste the chili and adjust the seasoning if necessary, adding more salt or pepper to your liking.
Serve hot with optional garnishes like additional cilantro or a wedge of lime.
Nutrition Facts
Calories |
2037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 3676 mg | 160% | |
| Total Carbohydrate | 121.5 g | 44% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 30.4 g | ||
| Protein | 163.5 g | 327% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 444 mg | 34% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4038 mg | 86% | |
*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.
