Southwestern Spiced Chicken Black Bean Stew
Warm up your weeknight dinners with this hearty Southwestern Spiced Chicken Black Bean Stew, a one-pot wonder that’s bursting with bold flavors and vibrant colors. Tender, shredded chicken thighs are simmered to perfection with earthy cumin, smoky paprika, and a touch of chili powder, creating a deeply flavorful base. Packed with protein-rich black beans, juicy tomatoes, and a medley of bell peppers, this stew is as nourishing as it is satisfying. Ready in under an hour, it's the perfect balance of convenience and complexity. Serve it with a sprinkle of fresh cilantro and a squeeze of lime for a zesty finishing touch, or adjust the spice level to suit your taste. Whether you're looking for a comforting meal or a crowd-pleasing dish, this chicken and black bean stew is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 units Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 14.5 oz Diced tomatoes (canned)
- 15 oz Black beans (canned, drained and rinsed)
- 4 cups Chicken broth
- 1 tsp Ground cumin
- 1.5 tsp Chili powder
- 1 tsp Smoked paprika
- 0.5 tsp Ground coriander
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh cilantro, chopped (optional, for garnish)
- 4 units Lime wedges (optional, for serving)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and black pepper. Add them to the pot and cook for 4-5 minutes per side, or until browned. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic, red bell pepper, and green bell pepper. Cook for another 5 minutes, stirring occasionally.
Stir in the cumin, chili powder, smoked paprika, ground coriander, 1 teaspoon salt, and 0.5 teaspoon black pepper. Cook the spices with the vegetables for 1 minute to release their flavors.
Pour in the chicken broth and diced tomatoes (with their juice). Return the chicken thighs to the pot and bring the stew to a gentle boil.
Reduce the heat to low, cover, and simmer for 20 minutes, allowing the chicken to cook through and the flavors to meld together.
After 20 minutes, remove the chicken thighs from the pot. Shred them using two forks and return the shredded chicken to the pot.
Add the drained and rinsed black beans to the stew. Stir well and simmer uncovered for an additional 10 minutes to thicken.
Taste and adjust seasoning if necessary. If you like more heat, add a pinch of cayenne or a dash of hot sauce.
Serve the stew hot, garnished with fresh cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 6598 mg | 287% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 32.4 g | ||
| Protein | 166.0 g | 332% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 525 mg | 40% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4660 mg | 99% | |
*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.
