Black Bean Chicken Chili
Warm up your kitchen with this hearty and flavorful Black Bean Chicken Chili, a one-pot wonder that’s perfect for busy weeknights or cozy weekends. Packed with tender bites of chicken, protein-rich black beans, and fire-roasted diced tomatoes, this chili is elevated with a fragrant blend of chili powder, cumin, smoked paprika, and garlic for a smoky, spiced kick. It's a crowd-pleasing meal that comes together in just 50 minutes, making it as convenient as it is satisfying. Garnish each bowl with fresh cilantro, a dollop of sour cream, and a sprinkle of shredded cheddar for an irresistible finishing touch. Whether you're serving up a family dinner or meal-prepping for the week, this gluten-free Black Bean Chicken Chili is a nourishing and delicious option everyone will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 1 medium bell pepper (any color), diced
- 3 cloves garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoons crushed red pepper flakes (optional)
- 14.5 ounces canned fire-roasted diced tomatoes (with juice)
- 8 ounces canned tomato sauce
- 15 ounces canned black beans, drained and rinsed
- 2 cups chicken broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- sour cream or Greek yogurt (optional, for serving)
- shredded cheddar cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Cut the chicken breasts into bite-sized pieces, season lightly with salt and pepper, and add to the pot. Cook for 4-5 minutes, stirring occasionally, until the chicken is browned on all sides (it doesn't need to be fully cooked through). Remove the chicken from the pot and set aside.
Add the diced onion and bell pepper to the pot. Sauté for 3-4 minutes, until softened.
Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, and crushed red pepper flakes (if using). Cook for 1 minute until fragrant.
Pour in the fire-roasted diced tomatoes, tomato sauce, and chicken broth. Stir to combine.
Add the browned chicken back to the pot along with the black beans. Stir well and bring the mixture to a simmer.
Reduce heat to low, cover the pot, and let the chili simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and flavors are well combined.
Taste the chili and adjust seasoning with additional salt and pepper if needed.
Serve the chili in bowls. Optionally garnish with chopped fresh cilantro, a dollop of sour cream or Greek yogurt, and a sprinkle of shredded cheddar cheese for extra flavor.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 6366 mg | 277% | |
| Total Carbohydrate | 132.5 g | 48% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 30.5 g | ||
| Protein | 189.4 g | 379% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 697 mg | 54% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 4576 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
