Black Bean Chicken Chili (gluten and dairy-free)
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I live in Alaska where a large portion of the year it’s absolutey freezing. The best thing to eat when it’s freezing? We all know the answer! Chili! I’ve made chicken and white bean chili, chili mac and cheese, and even stuffed chili in chili cheese enchiladas. Now I bring you the classic black bean chili to add to your chili Rolodex.
The next time you’re stuck in a winter blizzard (or just feel like eating chili) this black bean chicken chili is the perfect way to warm up. Made with tender chicken, black beans and veggies, this easy chicken chili is ready in less than 30 minutes and is oh so delicious.Â
Made with minimal ingredients in a dutch oven, pressure cooker or slow cooker, this simple recipe makes a ton of chili and is perfect for serving larger groups or to use as meal prep. Top with your favorite goodies and enjoy this hot bowl of yum.
If you’ve been hit by the chili train and want more delicious, healthy and hearty bowls, try Instant Pot Turkey Chili or my family’s favorite macro friendly chili.
Why you’ll love this recipe
- High protein and low fat.
- High in fiber.
- Gluten and dairy-free.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for Black Bean Chicken Chili.
Boneless Skinless Chicken Breasts: rotisserie chicken, shredded chicken, ground beef, ground turkey, chicken thighs or sausage.
Red Peppers: any color bell peppers but I like the sweetness of the orange and red bell pepper mixed with the cumin and chili powder.
Green Chiles
Black Beans: all types of beans work. White beans, pinto beans and kidney beans are my favorite.
Fire Roasted Tomatoes
Chicken Broth or Chicken Stock
Corn: canned, fresh or frozen.
Dietary Modifications
- This recipe is both gluten-free and dairy-free, as is.
- Make this vegetarian chili by omitting the chicken and adding lentils and add sweet potatoes, diced onions, fresh tomatoes or any preferred veggies.
How to make Black Bean Chicken Chili
Step 1: Cook the chicken
Over medium-high heat, add 2 Tbsp. olive oil to the large Dutch oven or large pot. Once hot, add cubed chicken breast, diced onions and minced garlic. Sauté, stirring frequently until the chicken is no longer pink.
Add cumin, chili powder, salt, pepper and green chilies. Mix and stir to evenly coat the chicken in the spices.
Step 2: Add ingredients
Add all remaining ingredients and stir together well to combine. Cover with lid and let simmer for 15-12 minutes until warmed through.
Step 3: Serve
Serve the chili and enjoy. Top with chopped cilantro, crushed tortilla chips, diced red onion or a dollop of sour cream.
What to serve this chili with
Top with fresh cilantro, crushed tortillas chips, olives or jalapeños and hot sauce for some heat.
Serve your black bean chicken chili as is or a side salad and chips for dipping.
Storing info
Store leftover chicken chili in the fridge in an airtight container for up to 4 to 5 days.
To freeze the leftovers: portion leftovers into individual servings and freeze using freezer safe bags and pull them out when ready to use. Let the chili fully defrost in the refrigerator the night before or defrost directly in a sauce pan over medium until warmed through.
Check out some of our other easy meals!
- Cowboy Soup
- Instant Pot Chicken Stroganoff
- Vegetarian Hamburger Helper
- Garlic Parmesan Chicken Pasta
- Air Fryer Breaded Pork Tenderloin
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Black Bean Chicken Chili
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Equipment
- Dutch Oven or soup pot
Ingredients
- 2 lbs. boneless skinless chicken breast cubed
- 2 Tbsp. olive oil
- 2 garlic cloves minced
- 2 bell peppers red & orange diced
- 1 yellow onion diced
- 7 oz. diced green chilies
- 1 Tbsp. ground cumin
- 1 Tbsp. chili powder
- 1 Tbsp. salt
- 2 cans black beans 15 oz. each
- 2 cans fire roasted tomatoes 14.5 oz. each
- 2 cups chicken broth low sodium
- 1 can corn 15.25 oz.
Instructions
- Over medium heat add 2 Tbsp. olive oil to the large Dutch oven or soup pot. Once hot add cubed chicken breast, diced onions and minced garlic. Sauté, stirring frequently until the chicken is no longer pink.
- Add cumin, chili powder, salt, pepper and green chilies. Mix and stir to evenly coat the chicken in the spices.
- Add all remaining ingredients and stir together well to combine. Cover with lid and let the chili simmer for 15-20 minutes until warmed through and chili has thickened.
- Serve and top with optional toppings like cilantro, jalapenos or crushed chips.
Didn’t change a thing about this recipe and it was SO good. Added Greek yogurt and avocado and am so excited to freeze some for the future!
Yay! Happy you loved it!
I’ve made your white bean chicken chili before and when my husband asked me to make this instead I was hesitant because I didn’t think I could love anything more than the white bean chili! I was shocked when I tried this! We added 4oz of cream cheese and a little bit of kale at the end and it was amazingggg. Highly recommend!