chicken and black bean chili recipe

Written ByJenny Smyth Posted on
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The Best chicken and black bean chili recipe

This chicken and black bean chili recipe is a staple in our household. It’s a dish that originated from the southern United States, where it was influenced by the Native American and Spanish cuisines.

The combination of chicken, black beans, and spices creates a rich and flavorful broth that’s perfect for a cold winter night or a family gathering. One of the key techniques to achieving this dish is to cook the chicken and beans together in a large pot, allowing the flavors to meld together.

This technique not only saves time but also brings out the best in each ingredient. I’ve served this chili at countless family gatherings, and it’s always been a hit with both kids and adults alike.

It’s easy to make, can be customized to suit individual tastes, and is packed with nutrients from the beans and chicken. My kids love helping me prepare this dish, as it involves mashing up the beans with a fork and stirring in all the spices.

This recipe has become an integral part of our family traditions, and I’m excited to share it with you today. Over time, I’ve tweaked this recipe to suit my family’s preferences, adding more heat with diced jalapeños or chipotle peppers in adobo sauce for those who like a little extra spice.

Whether you’re hosting a casual dinner party or just need a hearty meal for your family, this chili recipe is sure to please even the pickiest of eaters.

Chicken and Black Bean Chili

4.9 from 590 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 dinner and comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chili

1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 pound boneless skinless chicken breasts, cut into 1-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 can (15 ounces) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup chicken broth
Salt and black pepper to taste

For Serving (optional)

Shredded cheddar cheese
Sour cream
Chopped fresh cilantro
Sliced jalapeños

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat until it shimmers.
2Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until the onion is translucent and softened.
3Add the minced garlic and diced red bell pepper to the pot.
4Cook for 2 minutes, stirring constantly, until the garlic is fragrant and the pepper begins to soften.
5Add the cubed chicken breast to the pot.
6Cook for 5 to 6 minutes, stirring occasionally, until the chicken is lightly browned on all sides and no longer pink on the outside.
7Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper if using.
8Cook for 1 minute, stirring constantly, until the spices are fragrant.
9Add the drained black beans, undrained diced tomatoes, tomato sauce, and chicken broth to the pot.
10Stir well to combine all ingredients.
11Bring the chili to a boil over high heat, then reduce the heat to low.
12Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the chili has thickened slightly and the chicken is cooked through and tender.
13Season the chili with salt and black pepper to taste.
14Serve hot with your choice of optional toppings like shredded cheese, sour cream, cilantro, or jalapeños.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Can opener

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 65mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 12g🍬Sugars: 8g🥩Protein: 35g

📝Notes

For a thicker chili, mash some of the black beans before adding them. You can also substitute ground chicken or turkey for the chicken breast. This chili tastes even better the next day as the flavors meld together.

Watch Video Of How Chicken and Black Bean Chili Works

I love serving this chili at family gatherings because it’s easy to scale up or down depending on how many people are coming over.

One of my favorite things about this recipe is how versatile it is – you can serve it as a main course or as an appetizer at parties.

For storage ideas, consider freezing individual portions so everyone can grab what they need without having to thaw an entire batch at once.

❓ Frequently Asked Questions About Chicken and Black Bean Chili

Q: What type of protein can I use instead of chicken?

A: You can substitute chicken with ground turkey, beef, or pork for a different twist on this recipe. Simply cook the ground meat until it’s browned, then proceed with the rest of the instructions.

Q: Can I use canned black beans instead of cooking them from scratch?

A: Yes, you can use canned black beans if you prefer. However, keep in mind that using canned beans will alter the flavor profile slightly due to added preservatives.

Q: How do I store leftover chili?

A: Leftover chili can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months. When reheating, make sure it reaches an internal temperature of 165°F (74°C) to ensure food safety.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can cook this recipe in a slow cooker! Brown the chicken and cook the onions before transferring everything into your slow cooker with all remaining ingredients except for salt and pepper. Let it cook on low for 6-8 hours or high for 3-4 hours.

Q: What if I don’t have chipotle peppers in adobo sauce?

A: If you don’t have chipotle peppers in adobo sauce, you can substitute them with one diced jalapeño pepper or omit them altogether if you prefer less heat.

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