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