Thai Chili Chicken
Quick and easy chicken chili with a taste of Thai
Ingredients
- 1 tablespoon unrefined coconut oil
- 1 pound boneless, skinless chicken breast halves or thighs, cut into ½-inch pieces
- 2 cups chopped onions
- 2 sweet bell peppers, color of your choice, seeded, chopped
- 1 (15.5 oz.) can white beans, drained, rinsed
- 1 (14 oz.) can low-sodium chicken broth
- 1 (4 oz.) can chopped green chilies
- 1 (7 oz.) pouch Kevin’s Thai Coconut Sauce
- 2 tablespoons chopped cilantro plus additional for garnish
Toppings
- sliced avocado and crumbled queso fresca
Instructions
- In Dutch Oven or other large pan, heat coconut oil over medium high heat until hot.
- Add chicken, onions and peppers; cook, stirring, until chicken is no longer pink.
- Add beans, broth, chilies and Thai coconut sauce; stir well.
- Bring to a boil. Reduce heat; simmer, uncovered, 10 to 15 minutes or until sauce is slightly thickened and chicken is cooked through.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 12gProtein: 26gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 175mgPotassium: 665mgFiber: 3gSugar: 6gVitamin A: 1.912IUVitamin C: 85mgCalcium: 29mgIron: 1mg
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