Dairy-Free Chili Chicken

Experience bold, vibrant flavors with this Dairy-Free Chili Chicken recipe, a hearty and wholesome dish that’s perfect for any dinner table. Juicy, tender bites of chicken thighs are simmered to perfection in a robust medley of diced tomatoes, smoky spices like chili powder, cumin, and paprika, and a mix of sweet red and green bell peppers. Topped off with fresh cilantro and a zesty splash of lime juice, this dairy-free creation delivers all the comforting warmth of a classic chili without the use of dairy or heavy cream. Packed with protein from black beans and loaded with nutrient-rich vegetables, this one-pot recipe is both satisfying and simple, making it ideal for busy weeknights. Ready in just 45 minutes, it’s a deliciously spicy, family-friendly meal that will have everyone coming back for seconds.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 g boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chopped
• 3 cloves minced garlic
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon crushed red pepper flakes
• 400 g canned diced tomatoes
• 400 g black beans, drained and rinsed
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 1 tablespoon lime juice

Directions

Step 1

Start by cutting the chicken thighs into bite-sized pieces. Set aside.

Step 2

In a large skillet or pot, heat the olive oil over medium heat.

Step 3

Add the diced onion and cook for about 3-5 minutes until it becomes translucent.

Step 4

Stir in the chopped red and green bell peppers. Cook for an additional 4-5 minutes until they start to soften.

Step 5

Add the minced garlic, chili powder, ground cumin, paprika, and crushed red pepper flakes to the skillet. Stir well to coat the vegetables with the spices, cooking for about 1 minute until fragrant.

Step 6

Increase the heat to medium-high and add the chicken pieces to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.

Step 7

Pour in the canned diced tomatoes with their juices and bring the mixture to a simmer.

Step 8

Add the drained and rinsed black beans, salt, and black pepper. Stir to combine.

Step 9

Reduce the heat to low and cover the skillet. Let the chili simmer for about 15 minutes, allowing the flavors to meld together and the chicken to cook through.

Step 10

After 15 minutes, remove the lid and stir in the chopped fresh cilantro and lime juice.

Step 11

Taste the chili and adjust the seasoning if necessary, adding more salt or pepper to your liking.

Step 12

Serve hot with optional garnishes like additional cilantro or a wedge of lime.

Nutrition Facts

Serving size	(1907.5g)

Amount per serving	% Daily Value*
Calories	2036.8

Total Fat 99.3g	0%
Saturated Fat 22.8g	0%
Polyunsaturated Fat 6.1g
Cholesterol 633mg	0%
Sodium 3675.9mg	0%
Total Carbohydrate 121.5g	0%
Dietary Fiber 45.2g	0%
Total Sugars 30.4g
Protein 163.5g	0%

Vitamin D 35IU	0%
Calcium 444.4mg	0%
Iron 19.5mg	0%
Potassium 4038.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 32.2%

Carbs: 23.9%