Soy-Free Chili Chicken
Get ready to spice up your dinner routine with this rich and hearty **Soy-Free Chili Chicken**! Perfectly tender cubes of chicken thighs are simmered in a bold, aromatic broth infused with chili powder, cumin, paprika, and cayenne. The trio of red and green bell peppers, fragrant garlic, and sweet onions add a vibrant medley of flavors, while kidney and black beans make this dish hearty and filling. Unlike traditional chili recipes, this savory sensation is completely soy-free, making it an excellent option for those with dietary restrictions. With its quick 15-minute prep time and a simmer that fills your kitchen with mouthwatering aromas, this family-friendly recipe is both comforting and nutritious. Top it off with fresh cilantro for a burst of brightness, and serve it up for a dinner that's guaranteed to satisfy cravings!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Boneless skinless chicken thighs
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, chopped
- 1 medium Green bell pepper, chopped
- 14.5 ounces Canned diced tomatoes
- 1 cup Chicken broth
- 2 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
Instructions
Begin by preparing the chicken. Cut the chicken thighs into 1-inch cubes and set aside.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the chopped onion and cook for about 3 minutes until it becomes translucent.
Stir in the minced garlic, and sauté for an additional 1 minute until fragrant.
Add the chopped red and green bell peppers to the pot, and cook for another 3-4 minutes until they start to soften.
Add the cubed chicken to the pot. Cook until the chicken is browned on all sides, about 5-6 minutes.
Pour in the canned diced tomatoes and chicken broth, stirring to combine.
Add the chili powder, ground cumin, paprika, cayenne pepper, salt, and black pepper. Stir well to integrate the spices.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld and the chicken to cook through.
Stir in the drained kidney beans and black beans and let the chili cook for an additional 10 minutes.
Taste and adjust seasoning if necessary.
Optionally, garnish with freshly chopped cilantro before serving.
Serve hot and enjoy your soy-free chili chicken!
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 5379 mg | 234% | |
| Total Carbohydrate | 192.2 g | 70% | |
| Dietary Fiber | 68.3 g | 244% | |
| Total Sugars | 30.3 g | ||
| Protein | 129.9 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 609 mg | 47% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 5129 mg | 109% | |
*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.
