There’s something about a pot simmering with rich spices and tender chicken that instantly feels like home. This chicken and black bean chili is just that kind of meal—comforting without being heavy, packed with layers of flavor that tease the senses with each bite. The moment the chili starts bubbling on the stove, the air fills with smoky paprika and earthy cumin, inviting you to slow down and savor the process.
One evening, after a long day, I remember standing by the stove watching the chili come together. The gentle sizzle of onions softening, the fragrant garlic mingling with spices, and the vibrant splash of tomato transforming everything into something magical. As it simmered, the warmth radiated through the kitchen, coaxing the family closer. When we finally sat down to eat, the combination of tender chicken and hearty black beans felt like a hug on a plate. It was a simple moment made special by good food and shared comfort.
- Hearty and filling without feeling heavy
- Rich layers of smoky, spicy flavors
- Comforting warmth perfect for chilly evenings
- Made with wholesome ingredients for a satisfying meal
- Easy enough to prepare on a weeknight, yet special enough for guests
If you’re wondering about leftovers, this chili keeps beautifully in the fridge for several days or can be frozen for a quick future meal. Reheating brings back all those delicious aromas, making it just as inviting the next day.
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Chicken and Black Bean Chili
- Total Time: 55 minutes
- Yield: 6 1x
Description
A hearty and flavorful chicken and black bean chili, perfect for a comforting meal. This recipe combines tender chicken, black beans, and a blend of spices for a delicious and satisfying dish.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (15-ounce) can black beans, drained and rinsed
1 cup low-sodium chicken broth
1/2 cup frozen corn kernels
1 tablespoon tomato paste
1 tablespoon fresh lime juice
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add chicken pieces to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
Add diced tomatoes with their juice, black beans, chicken broth, frozen corn, and tomato paste. Stir well to combine.
Bring the chili to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally.
Stir in fresh lime juice and cook for an additional 2 minutes.
Remove from heat and let the chili rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
FAQ
Can I make this chili spicier? Absolutely. Adjust the cayenne pepper to your taste or add fresh chopped jalapeños for extra heat.
What can I use instead of chicken? Ground turkey or even firm tofu can be great substitutes if you want to switch things up.
Is this chili freezer friendly? Yes, it freezes well. Just make sure to cool completely before storing in an airtight container.
Can I make this in a slow cooker? Yes, after browning the chicken and sautéing the onions and garlic, transfer everything to a slow cooker and cook on low for 4-6 hours.
Ready to bring this cozy chili to your table? Save this recipe and get cooking—it’s waiting to warm your next evening.