Name: Chicken and potato chili
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 1/2 lb boneless skinless chicken breast, cut into 1-inch pieces; 1 1/4 lb Yukon Gold potatoes, diced into 1/2-inch pieces; 1 1/4 medium yellow onions, diced; 3 red bell peppers, seeded and diced; 14 oz broccoli florets, finely chopped; 1 tbsp olive oil; 1/2 (28-oz) can crushed tomatoes; 2 tbsp chili powder; 2 tsp ground cumin; 3/4 tsp smoked paprika; 2 cloves garlic, minced; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 cup water; 1 tbsp lemon juice; 1 1/2 tsp dried basil

Nutrition

Per serving

1,829 calories

Protein: 197g; 41% of calories
Carbs: 200g; 42% of calories
Fat: 35g; 17% of calories

Instructions

Prep 20 min · Cook 25 min

Heat the olive oil in a large pot over medium-high heat. Add the chicken pieces and cook for 5 minutes, stirring occasionally, until browned on the outside. Done when browned on the outside.
Add the onion and red bell peppers to the pot. Cook for 5 minutes until the onion is translucent and soft. Stir in the garlic, chili powder, cumin, smoked paprika, and dried basil, cooking for 1 minute until fragrant.
Stir in the potatoes, crushed tomatoes, water, salt, and black pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12 minutes.
Add the finely chopped broccoli to the pot. Re-cover and simmer for 8 minutes more until the potatoes are tender and the chicken is cooked through. Done when potatoes are tender and chicken is 165°F.
Remove from heat and stir in the lemon juice. Taste and add another pinch of salt if needed. Divide the chili into four equal containers.

Nutrition

Ingredients

Instructions

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