Mexican Two Bean Chicken Chili
Warm up your weeknights with this hearty and flavor-packed Mexican Two Bean Chicken Chili! Bursting with bold spices like cumin, chili powder, and smoked paprika, this vibrant dish combines tender shredded chicken, black and pinto beans, and fire-roasted tomatoes for a protein-rich, one-pot chili that’s both satisfying and easy to make. Ready in under an hour, it’s perfect for busy families looking for a cozy dinner. Serve it with a sprinkle of fresh cilantro, a dollop of sour cream, or melty shredded cheese, and don’t forget the lime wedges for a zesty finish. This recipe is a gluten-free, crowd-pleasing take on classic comfort food, making it a go-to choice for game day, meal preps, or any chili lover craving bold Mexican flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 3 minced garlic cloves
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1.5 pounds boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 14.5 ounces canned diced tomatoes
- 15 ounces, drained and rinsed canned black beans
- 15 ounces, drained and rinsed canned pinto beans
- 2 tablespoons tomato paste
- 0.25 teaspoons ground cayenne pepper
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
- for serving (optional) sour cream
- for serving (optional) shredded cheese
- for serving (optional) lime wedges
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper to the pot. Sauté for 5 minutes, stirring occasionally, until softened.
Stir in the minced garlic, ground cumin, chili powder, smoked paprika, and dried oregano. Cook for 1 minute, until fragrant.
Place the chicken breasts in the pot and pour in the chicken broth. Add the canned diced tomatoes (with their juices), tomato paste, cayenne pepper, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
Add the black beans and pinto beans to the chili. Stir well, then simmer uncovered for another 10 minutes to allow the flavors to meld.
Taste the chili and adjust the seasoning, adding more salt, pepper, or chili powder as needed.
Serve the chili hot, garnished with fresh cilantro, a dollop of sour cream, shredded cheese, and lime wedges, if desired.
Nutrition Facts
Calories |
3195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 723 mg | 241% | |
| Sodium | 7199 mg | 313% | |
| Total Carbohydrate | 229.8 g | 84% | |
| Dietary Fiber | 84.4 g | 301% | |
| Total Sugars | 34.4 g | ||
| Protein | 314.9 g | 630% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1519 mg | 117% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 6764 mg | 144% | |
*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.
