Soy-Free Chili Chicken

Savor the bold, smoky flavors of this Soy-Free Chili Chicken, a hearty, protein-packed dish that’s perfect for a cozy weeknight dinner or meal prep. Tender chunks of chicken thighs are simmered in a robust blend of chili powder, cumin, and paprika, complemented by the sweetness of red and green bell peppers, and the richness of kidney and black beans. This recipe skips the soy entirely, making it an excellent choice for those with dietary restrictions. With a quick 15-minute prep time and a simmering process that fills your kitchen with mouthwatering aromas, this one-pot wonder is as easy to make as it is satisfying to eat. Garnish with a sprinkle of fresh cilantro for a burst of color and freshness, and serve it piping hot for the ultimate comfort food experience. Perfect for gluten-free diets and bursting with Southwest-inspired flavors, this soy-free chili chicken will quickly become a family favorite!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound Boneless skinless chicken thighs
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 medium Red bell pepper, chopped
• 1 medium Green bell pepper, chopped
• 14.5 ounces Canned diced tomatoes
• 1 cup Chicken broth
• 2 tablespoons Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 15 ounces Canned kidney beans, drained and rinsed
• 15 ounces Canned black beans, drained and rinsed
• 0.25 cup Fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Begin by preparing the chicken. Cut the chicken thighs into 1-inch cubes and set aside.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Step 3

Add the chopped onion and cook for about 3 minutes until it becomes translucent.

Step 4

Stir in the minced garlic, and sauté for an additional 1 minute until fragrant.

Step 5

Add the chopped red and green bell peppers to the pot, and cook for another 3-4 minutes until they start to soften.

Step 6

Add the cubed chicken to the pot. Cook until the chicken is browned on all sides, about 5-6 minutes.

Step 7

Pour in the canned diced tomatoes and chicken broth, stirring to combine.

Step 8

Add the chili powder, ground cumin, paprika, cayenne pepper, salt, and black pepper. Stir well to integrate the spices.

Step 9

Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld and the chicken to cook through.

Step 10

Stir in the drained kidney beans and black beans and let the chili cook for an additional 10 minutes.

Step 11

Taste and adjust seasoning if necessary.

Step 12

Optionally, garnish with freshly chopped cilantro before serving.

Step 13

Serve hot and enjoy your soy-free chili chicken!

Nutrition Facts

Serving size	(2464.4g)

Amount per serving	% Daily Value*
Calories	1926.1

Total Fat 74.6g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 6.2g
Cholesterol 393.0mg	0%
Sodium 5379.4mg	0%
Total Carbohydrate 192.2g	0%
Dietary Fiber 68.3g	0%
Total Sugars 30.3g
Protein 129.9g	0%

Vitamin D 0IU	0%
Calcium 608.9mg	0%
Iron 27.2mg	0%
Potassium 5129.3mg	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: 34.3%

Protein: 26.5%

Carbs: 39.2%