Black Bean Chicken Chili

Bowl of black bean chili with chicken, corn and cilantro on top.

5 from 4 votes

Cold weather means chili season in our house and this Black Bean Chicken Chili does not disappoint. It uses minimal ingredients and pantry staples to make a hearty, flavorful and protein packed stove top meal for the entire family to enjoy. You'll love this easy and delicious chili in under 30 minutes.

Prep Time5

Cook Time15

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 278kcal

Author: Danielle Lima

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
1/4 tsp. black pepper
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.

Notes

All nutritional data is an estimate. For the most accurate serving measurement weigh your final dish and divide by the number of servings.
Add any additional veggies or different type of beans to suit your preferences.
Use leftover chicken to make this recipe even easier.

Nutrition