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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.

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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
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