Chicken Vegetable and Black Bean Chili Stew
Hearty, flavorful, and packed with nutritious ingredients, this Chicken Vegetable and Black Bean Chili Stew is a one-pot wonder perfect for cozy weeknight dinners or meal prep. Tender chunks of seasoned chicken breast are simmered alongside vibrant vegetables like red bell pepper and zucchini, protein-rich black beans, and sweet bites of corn in a spiced, smoky chili base made with cumin, paprika, and chili powder. A splash of lime juice and fresh cilantro add a zesty finishing touch, making each spoonful pop with flavor. Ready in just 50 minutes, this wholesome chili stew is both satisfying and versatile—serve it on its own, with crusty bread, or topped with shredded cheese and sour cream for a comforting meal the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium (diced) yellow onion
- 1 medium (diced) red bell pepper
- 1 medium (chopped) zucchini
- 4 cloves (minced) garlic
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 15 ounces (canned) diced tomatoes
- 2 cups chicken broth
- 15 ounces (canned, drained, and rinsed) black beans
- 1 cup frozen corn
- 0.25 cup (chopped) cilantro
- 1 whole (juiced) lime
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Cut the chicken breast into bite-sized pieces, season with 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Add the chicken to the pot and cook for 5-7 minutes until lightly browned. Remove the chicken and set aside.
In the same pot, add the diced yellow onion, red bell pepper, and zucchini. Sauté for 5 minutes until softened.
Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
Pour in the canned diced tomatoes with their juices and chicken broth. Stir to combine.
Add the cooked chicken back to the pot, then bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
Stir in the black beans and frozen corn. Cook for an additional 5 minutes until heated through.
Taste and adjust seasoning with the remaining salt and pepper, if needed.
Remove from heat and stir in the chopped cilantro and freshly squeezed lime juice.
Serve hot, garnished with additional cilantro, lime wedges, or your favorite chili toppings such as shredded cheese or sour cream.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 8771 mg | 381% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 43.8 g | ||
| Protein | 170.0 g | 340% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 561 mg | 43% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3811 mg | 81% | |
*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.
