Ingredients
8
8 servings
- •3 tablespoons olive oil
- •2 pounds boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces
- •1 large sweet onion, chopped
- •2 tablespoons minced garlic
- •2 (15 ounce) cans petite diced tomatoes
- •1 (15 ounce) can black beans, rinsed and drained
- •1 (15 ounce) can kidney beans, rinsed and drained
- •1 (15 ounce) can pinto beans, rinsed and drained
- •1 (8 ounce) can whole kernel corn, drained
- •1 medium red bell pepper, diced
- •1 medium yellow bell pepper, diced
- •1 medium orange bell pepper, diced
- •0.5 (6 ounce) can tomato paste, or more as needed
- •2 tablespoons chili powder
- •1 teaspoon ground cumin
- •1 teaspoon cayenne pepper
- •salt and ground black pepper to taste
Instructions
- Heat oil in a large stockpot over medium-high heat. Add chicken and cook in the hot oil, stirring occasionally, until browned, about 10 minutes. Add onion and garlic; cook and stir until onion is translucent, 5 to 10 minutes.
- Add diced tomatoes, all beans, corn, bell peppers, 3 ounces tomato paste, chili powder, cumin, cayenne, salt, and pepper; mix well. Cover and reduce heat to medium-low. Cook, stirring occasionally and adding more tomato paste as needed to thicken, until peppers have softened, about 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 401
- Carbohydrate: 40g
- Fat: 14g
- Fiber: 12g
- Protein: 30g
- Sugar: 7g
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