Quick Chicken Thigh Chili Bowl
A hearty and protein-packed chicken thigh chili, bursting with flavors, perfect for a quick and satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
550
Calories
Macros · per serving
34g protein
45g carbs
22g fat
Ingredients
For 4 servings
- 800 g chicken thigh
- 2 tbsp olive oil
- 1 onion
- 3 clove garlic
- 1 red bell pepper
- 400 g canned black beans
- 400 g canned diced tomatoes
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- 0.5 tsp black pepper
- cilantro — to taste
- 1 lime
Instructions
- 1
Dice the onion, mince the garlic, and chop the red bell pepper.
- 2
Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking until the onion is translucent.
- 3
Add chopped red bell pepper and continue to sauté for 2-3 minutes until slightly softened.
- 4
Cube the chicken thighs and add them to the pot. Cook for about 5 minutes until the chicken is browned on all sides.
- 5
Drain and rinse the canned black beans. Add them to the pot along with canned diced tomatoes.
- 6
Stir in chili powder, ground cumin, salt, and black pepper. Mix well and simmer for 10 minutes to allow flavors to meld.
- 7
Serve hot, garnished with chopped cilantro and a squeeze of lime juice.
Cook it this week.
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