Southwestern Chicken and Black Bean Chili Bowls

Name: Southwestern Chicken and Black Bean Chili Bowls
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 7 servings
Cuisine: Mexican
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes); 1 yellow onion (medium, diced); 1 bell pepper (large, diced); 1 cup carrot (diced); 4 clove garlic (minced); 2 can black beans (15 ounce, rinsed and drained); 1 can diced tomatoes (28 ounce, undrained); 1 can corn (15 ounce, drained); 2 cup chicken broth; 3 tablespoon chili powder; 1.5 tablespoon ground cumin; 1.5 teaspoon dried oregano; 1.5 teaspoon salt; 0.75 teaspoon black pepper; 1.5 cup brown rice (uncooked); 0.5 cup fresh cilantro (chopped); 1 lime (quartered); 1 cup cheddar cheese (shredded); 2 avocados (diced); 0.75 cup sour cream

A robust and flavorful chili, featuring tender chicken, black beans, sweet corn, and colorful bell peppers, all simmered in a slow cooker for maximum convenience. Served over fluffy brown rice and topped with fresh ingredients, this meal is perfect for a satisfying week of lunches or dinners.

Prep: 15 min
Cook: 4 hr
Total: 4 hr 15 min
Servings: 7
Cuisine: Mexican
Difficulty: Easy
Cost: $2.81/serving

Dietary

Gluten-Free
Nut-Free
High-Protein
High-Fiber
Halal
Kosher

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
1 yellow onion (medium, diced)
1 bell pepper (large, diced)
1 cup carrot (diced)
4 clove garlic (minced)
2 can black beans (15 ounce, rinsed and drained)
1 can diced tomatoes (28 ounce, undrained)
1 can corn (15 ounce, drained)
2 cup chicken broth
3 tablespoon chili powder
1.5 tablespoon ground cumin
1.5 teaspoon dried oregano
1.5 teaspoon salt
0.75 teaspoon black pepper
1.5 cup brown rice (uncooked)
0.5 cup fresh cilantro (chopped)
1 lime (quartered)
1 cup cheddar cheese (shredded)
2 avocados (diced)
0.75 cup sour cream

Instructions

Combine the diced chicken breast, yellow onion, bell pepper, carrots, minced garlic, rinsed black beans, undrained diced tomatoes, drained corn, and chicken broth in a large slow cooker.
Stir in the chili powder, ground cumin, dried oregano, salt, and black pepper until all ingredients are well combined.
Cover the slow cooker and cook on high for 4 hours, or on low for 8 hours, until the chicken is tender and cooked through.
About 30-40 minutes before the chili is done cooking, prepare the uncooked brown rice according to its package directions.
Once both the chili and brown rice are ready, ladle the hot chili over individual servings of brown rice.
Serve each bowl with optional fresh cilantro, a lime wedge, shredded cheddar cheese, diced avocado, and a dollop of sour cream.

Notes

This chili is perfect for reheating throughout the week. Store individual portions in airtight containers in the refrigerator for up to 4 days, or freeze for longer storage. The fresh toppings should be added right before serving each time, making it easy to accommodate different preferences like dairy restrictions (omitting cheese/sour cream).

Nutrition (per serving)

Calories: 497
Protein: 36.9 g
Carbohydrates: 76.3 g
Fat: 4.9 g
Fiber: 11.7 g
Sodium: 1787 mg
Saturated Fat: 0.5 g
Sugar: 9 g
Cholesterol: 69 mg