I’ve been making this black bean chicken chili recipe for years, and it’s always a hit with my family. It’s a hearty, comforting dish that’s perfect for a weeknight dinner or a weekend gathering.
The combination of tender chicken, creamy black beans, and rich chili spices is a winner every time. I love that it’s easy to make in bulk, so I can freeze some for later and have a quick meal ready whenever I need it.
Plus, it’s packed with protein and fiber, making it a great option for a healthy meal. My kids are also big fans of this recipe – they love the way the flavors meld together and the texture of the beans.
We often serve it with some crusty bread or cornbread on the side, which helps to soak up all the delicious juices. Overall, this black bean chicken chili recipe is a staple in our household and never fails to impress.
Black Bean Chicken Chili
4.9 from 947 votes
A hearty and flavorful chili made with tender chicken, black beans, and a blend of spices. This one-pot meal is perfect for a cozy weeknight dinner and can be customized with your favorite toppings.
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 cup chicken broth
Salt and black pepper to taste
For Serving (optional)
Shredded cheddar cheese
Sour cream
Fresh cilantro, chopped
Sliced jalapeños
Lime wedges
👨🍳Directions
1Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers.
2Add the diced onion and red bell pepper, and cook, stirring occasionally, until softened, about 5 minutes.
3Add the minced garlic and cook for 1 minute more until fragrant.
4Add the cubed chicken to the pot and cook, stirring frequently, until it is no longer pink on the outside, about 4 to 5 minutes.
5Sprinkle the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using) over the chicken and vegetables, and stir to coat evenly.
6Cook for 1 minute to toast the spices.
7Pour in the black beans, diced tomatoes with their juices, tomato sauce, and chicken broth.
8Stir everything together to combine, scraping up any browned bits from the bottom of the pot.
9Bring the chili to a boil over high heat, then reduce the heat to low and let it simmer, uncovered, for 20 minutes, stirring occasionally, until the chicken is cooked through and the chili has thickened slightly.
10Taste the chili and season with salt and black pepper as needed.
11If you prefer a thinner consistency, add a little more chicken broth.
12Serve hot, garnished with your choice of toppings like shredded cheese, sour cream, cilantro, jalapeños, and a squeeze of lime.
For a spicier chili, add more cayenne pepper or include a diced jalapeño with the onions. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and taste even better the next day. You can also use ground chicken or turkey instead of cubed chicken breasts.
Watch Video Of How Black Bean Chicken Chili Works
This black bean chicken chili recipe is always a good idea – whether I’m planning ahead for the week or need something quick and easy on a busy night. One of my favorite things about it is how well it stores in the fridge or freezer – just reheat it when you’re ready for another delicious meal.
Plus, it’s incredibly versatile – serve it over rice, with some crusty bread on the side, or even as tacos! The possibilities are endless.
❓ Frequently Asked Questions About Black Bean Chicken Chili
Q: What type of protein is best for this recipe?
A: You can use either boneless chicken breasts or thighs for this recipe – both work well and provide great flavor. If you prefer to use beef or pork instead, you can substitute those meats in equal quantities. Just be sure to adjust the cooking time accordingly if you’re using beef or pork.
Q: Can I make this recipe in a slow cooker?
A: Yes, you can definitely make this recipe in a slow cooker! Simply brown the chicken and onions in a pan before adding them to the slow cooker with the remaining ingredients. Let it cook on low for 6-8 hours or on high for 3-4 hours. This is a great option if you’re short on time or want to come home to a ready-made meal.
Q: Do I need to soak the black beans before cooking?
A: No, you don’t need to soak the black beans before cooking them in this recipe. However, if you prefer to soak them first, you can do so by covering them with water and letting them sit for at least 8 hours or overnight.
Q: Can I use canned black beans instead of dried?
A: Yes, you can definitely use canned black beans if that’s what you have on hand! Just be aware that they may be softer than dried black beans and have a slightly different texture.
Q: Is this recipe suitable for vegetarians?
A: No, this recipe is not suitable for vegetarians as it contains chicken. However, you can easily modify it by substituting the chicken with your preferred vegetarian protein source.
Tender chicken thighs and golden potatoes are slow-cooked in a creamy garlic Parmesan sauce. This easy one-pot meal delivers rich flavor with minimal effort, pe…
Homemade fries baked to golden perfection in the oven. These fries are crispy on the outside and soft on the inside, making them a healthier alternative to deep…
This slow cooker mojo pork is infused with citrus and garlic flavors, resulting in tender, juicy meat. It is perfect for tacos, sandwiches, or served over rice….
This round eye roast is slow cooked in a crock pot until tender and flavorful. The low and slow method ensures a moist and delicious roast that falls apart easi…
These easy lemon drop cookies are soft, tangy, and sweet with a bright lemon flavor. The simple dough comes together quickly and bakes into tender cookies perfe…
This classic banana bread recipe is moist, flavorful, and perfect for using up overripe bananas. It’s a great option for breakfast or a snack, and it’s easy to …
