Black Bean Chicken Chili

This comforting black bean chicken chili makes a hearty, wholesome dinner. It’s a fresh twist on classic chili recipes, which often pair dark beans with beef or pork, and poultry with white beans. This chicken and black bean chili throws those rules out the window. Instead of ground chicken, we use big chunks of chicken breast, giving the chili a stew-like texture and heft.

If you love the kick of southwestern recipes, you’ll appreciate the zingy mix of sweet bell peppers, spicy chiles, smoky chili spices and juicy tomatoes. The result is a bit lighter than ordinary chili, but every bit as comforting. Serve it with buttery cornbread and a big dollop of sour cream for a simple, satisfying meal.

Ingredients for Black Bean Chicken Chili

• Cubed chicken breasts: Boneless, skinless chicken breasts are a go-to protein because they’re easy to slice and cook.
• Aromatic vegetables: Red peppers, onion and garlic lend sweet, punchy flavor to the broth.
• Olive oil: This healthy cooking oil imparts flavor to the chicken.
• Canned green chiles: Canned chiles easily add smoky heat, no slicing or roasting required!
• Spices: This recipe keeps things simple with chili powder, cumin and coriander.
• Black beans: Canned black beans are healthy and convenient. Rinse them before adding to the pot.
• Canned Italian stewed tomatoes: The easiest way to chop canned tomatoes? Use a pair of kitchen scissors, and stick them directly into the open can to cut up the tomatoes. Hands also work—just be careful of any sharp edges.
• Chicken broth or beer: Many chili recipes call for beer, which adds a sweet, malty flavor to the broth. Use a lighter-colored beer, such as Corona. Any top chicken broth brand is an equally delicious option.

Directions

Step 1: Cook the chicken and vegetables

In a Dutch oven, saute the chicken chunks, red peppers and onion in oil until the chicken is no longer pink, about five minutes.

Step 2: Add the aromatics

Stir in the green chiles, garlic, chili powder, cumin and coriander. Cook them for about one minute longer, until the spices are fragrant.

Step 3: Simmer it all

Stir in the black beans, tomatoes, broth and 1/2 cup of water. Bring the chili to a boil, then reduce the heat and simmer it, uncovered, for 15 minutes, stirring often. Add more water as necessary to achieve the desired consistency.

Black Bean Chicken Chili Variations

• Use ground chicken: If you prefer the thicker texture of chili made with ground meat, you can use ground chicken or turkey instead.
• Use chicken thighs: You can also use boneless, skinless chicken thighs, cut into chunks. They’ll be more flavorful than the chicken breasts, but will take several extra minutes to cook in Step 1.
• Dial up the heat: Love spice? Add cayenne pepper to the spice mix, shake in your favorite hot sauce, or swap in a can of fire-roasted tomatoes.

How to Store Black Bean Chicken Chili

Keep chicken chili with black beans in the refrigerator. Transfer it to an airtight container or leave it in the cooking pot. Chill it, uncovered, until it’s completely cool, then cover it tightly with the pot lid or storage wrap. It will last up to four days in the fridge.

Can you freeze black bean chicken chili?

Almost all stews and soups freeze well, including chicken chili with beans. Allow the chili to cool completely, then transfer it to a freezer-safe, airtight container and freeze it. You can also scoop the chili into freezer bags for the sleekest storage. Seal the bags, and lay them flat on a baking sheet in the freezer until they’re solid. Stack or stand them up in the freezer. The frozen chili will keep for up to three months. Defrost in the refrigerator overnight before reheating.

How do you reheat black bean chicken chili?

It’s easy to reheat chicken bean chili on the stovetop or microwave. To microwave black bean chili, transfer it to a microwave-safe bowl or container. Cover it with a paper towel. Microwave it on high until it’s steaming, stopping midway to stir. You may want to add a small amount of water, as the chili will thicken in the fridge.

To reheat chili on the stovetop, transfer it to a pot, adding water if needed. Heat it until it’s steaming hot, stirring occasionally.

Black Bean Chicken Chili Tips

Can you make black bean chicken chili in a slow cooker or Instant Pot?

Yes, making chili in a slow cooker or Instant Pot is easy. For a slow cooker, first sear the chicken and aromatics on the stovetop. Transfer the meat, vegetables and the rest of the ingredients to a crockpot, and cook them on low for three to four hours.

To cook chicken black bean chili in an Instant Pot, cook the chicken and vegetables using the saute function in Step 1. Continue through Step 2 with the saute function. Then, cancel the saute program. Add all the ingredients to the cooker, as described in Step 3. Lock the lid and pressure-cook the chili on high for 10 minutes. Quick-release the pressure. Stir the chili well, and add water if needed.

What else can you serve with black bean chicken chili?

The best thing about chili? The toppings! Load up bowls of zippy chili with any of your favorite toppings, such as crumbled corn chips, sour cream, sliced avocado, chopped tomatoes, pico de gallo, shredded cheese, chopped cilantro, guacamole or salsa. Squeeze a lime over the bowl to add bright flavor. Cornbread is a traditional side dish for chili, since it’s perfect for sopping up the broth. You could also try biscuits, breadsticks or a big bowl of chips and guacamole.