Chicken & Black Bean Chili

Name: Chicken & Black Bean Chili
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound chicken breast (diced); 1 yellow onion (large, chopped); 2 clove garlic (minced); 1 red bell pepper (chopped); 1 sweet potato (large, peeled and diced); 1 tablespoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.25 teaspoon cayenne pepper; 1 can crushed tomatoes; 2 can black beans (rinsed and drained); 2 cup chicken broth; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 cup brown rice (uncooked); 2 cup water; 4 cup fresh spinach; 2 tablespoon lime juice; 0.25 cup fresh cilantro (chopped)

A robust and savory chili featuring lean chicken breast, black beans, and sweet potato, slow-simmered with classic chili spices for a deeply satisfying meal. Served with brown rice and a fresh spinach side salad.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $4.14/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber
Halal
Kosher

Ingredients

1 tablespoon olive oil
1 pound chicken breast (diced)
1 yellow onion (large, chopped)
2 clove garlic (minced)
1 red bell pepper (chopped)
1 sweet potato (large, peeled and diced)
1 tablespoon chili powder
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.25 teaspoon cayenne pepper
1 can crushed tomatoes
2 can black beans (rinsed and drained)
2 cup chicken broth
1 teaspoon salt
0.5 teaspoon black pepper
1 cup brown rice (uncooked)
2 cup water
4 cup fresh spinach
2 tablespoon lime juice
0.25 cup fresh cilantro (chopped)

Instructions

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add 1 pound diced chicken breast and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
Add 1 large chopped yellow onion to the pot and cook until softened, about 5 minutes. Stir in 2 minced garlic cloves and 1 chopped red bell pepper, and cook for another 3 minutes until fragrant.
Stir in 1 large diced sweet potato, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (if using). Cook for 1 minute, stirring constantly, until spices are fragrant.
Return the cooked chicken to the pot. Add 1 can crushed tomatoes, 2 cans rinsed and drained black beans, and 2 cups chicken broth. Stir well, bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until the sweet potato is tender.
While the chili simmers, combine 1 cup uncooked brown rice with 2 cups water in a separate saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
Remove the chili from heat and stir in 1 teaspoon salt and 1/2 teaspoon black pepper, and 2 tablespoons lime juice. Taste and adjust seasoning if needed. If desired, stir in 4 cups fresh spinach until wilted.
Serve the chili hot over cooked brown rice, garnished with 1/4 cup chopped fresh cilantro if desired. A simple side salad made with additional fresh spinach can be served alongside.

Notes

Leftovers store well in the refrigerator for up to 4 days and can be frozen for longer storage. Adjust the amount of cayenne pepper to control the spice level.

Nutrition (per serving)

Calories: 485
Protein: 37.5 g
Carbohydrates: 65.2 g
Fat: 8.7 g
Fiber: 14.5 g
Sodium: 720 mg
Saturated Fat: 1.4 g
Sugar: 12.3 g
Cholesterol: 67 mg