Chicken Black Bean Chili
Warm up with a hearty bowl of Chicken Black Bean Chili, a flavor-packed, protein-rich recipe that’s perfect for weeknight dinners or cozy gatherings. This one-pot dish combines tender shredded chicken, earthy black beans, and vibrant bell peppers in a richly spiced tomato-based broth, creating a satisfying balance of smoky, tangy, and savory flavors. Featuring pantry staples like cumin, chili powder, and paprika, this chili is as easy to make as it is delicious. Ready in under an hour, it’s an ideal meal prep option that gets even better the next day. Top it with fresh cilantro and a squeeze of lime for a zesty finish, and serve with your favorite cornbread or tortilla chips for a complete meal. Perfect for those searching for hearty chili recipes, comforting chicken dishes, or protein-packed family dinners!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, chopped
- 1 medium Green bell pepper, chopped
- 2 cups Canned black beans, drained and rinsed
- 14.5 oz Canned diced tomatoes
- 2 cups Chicken broth
- 2 tbsp Tomato paste
- 1 tbsp Ground cumin
- 1 tbsp Chili powder
- 1 tsp Paprika
- 1 tsp Oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Cilantro, chopped
- 1 whole Lime wedges (optional garnish)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with salt and pepper, then add them to the pot. Sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside for later.
In the same pot, add the diced onion, minced garlic, and chopped bell peppers. Sauté for 5-6 minutes or until the vegetables are softened.
Stir in the ground cumin, chili powder, paprika, and oregano. Cook the spices for 1-2 minutes to release their aroma.
Add the canned diced tomatoes, black beans, chicken broth, and tomato paste. Stir well to combine.
Return the seared chicken breasts to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, stirring occasionally.
Carefully remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot and stir to combine.
Taste the chili and adjust seasoning with additional salt or pepper if needed.
Simmer uncovered for an additional 5-10 minutes to thicken the chili, if desired.
Serve the chili hot, garnished with chopped cilantro and lime wedges. Enjoy!
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 5396 mg | 235% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 33.9 g | ||
| Protein | 185.7 g | 371% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 560 mg | 43% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 4759 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.
