Chicken and Black Bean Chili
Spice up your dinner routine with this hearty and flavorful Chicken and Black Bean Chili, a soul-warming one-pot meal perfect for busy weeknights or casual gatherings. Packed with tender shredded chicken, nutrient-rich black beans, sweet bursts of corn, and a bold, aromatic blend of chili powder, smoked paprika, and cumin, this dish delivers just the right amount of smoky heat. Diced tomatoes with green chilies lend tangy zest, while a finishing touch of fresh lime juice and cilantro brightens every bite. Ready in under an hour, this protein-packed chili is as easy to make as it is satisfying. Serve it with your favorite toppings like sour cream, shredded cheese, or crunchy tortilla chips for a crowd-pleasing meal that’s sure to become a family favorite. Perfect as a cozy cold-weather dinner or a quick meal prep staple, this chicken chili is both comforting and versatile.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups chicken broth
- 14 ounces diced tomatoes with green chilies (canned)
- 15 ounces black beans, rinsed and drained
- 1 cup sweet corn (frozen or canned, drained)
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Season chicken breasts lightly with salt and pepper, then add them to the pot and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion and red bell pepper. Sauté for 4-5 minutes until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and ground black pepper, cooking for 30 seconds to toast the spices.
Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pot.
Add the diced tomatoes with green chilies, black beans, and sweet corn. Stir to combine.
Return the chicken breasts to the pot, ensuring they are submerged in the liquid.
Bring the mixture to a simmer, reduce the heat to low, cover, and let cook for 25-30 minutes or until the chicken is cooked through and tender.
Remove the chicken breasts from the pot, shred them using two forks, and return the shredded chicken to the chili.
Stir in the lime juice and fresh cilantro. Adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with additional cilantro, sour cream, shredded cheese, or tortilla chips if desired.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5952 mg | 259% | |
| Total Carbohydrate | 175.6 g | 64% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 40.5 g | ||
| Protein | 189.0 g | 378% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 442 mg | 34% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 4743 mg | 101% | |
*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.
