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Chicken Chili with Black Beans Recipe

Chicken Chili with Black Beans Recipe photo by Taste of Home

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Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. But thanks to full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm corn bread. —Jeanette Urbom, Louisburg, Kansas

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Chicken Chili with Black Beans Recipe

Prep: 10 min. Cook: 25 min.

Yield: 10 Servings

10 25 35

Ingredients

3 whole boneless skinless chicken breasts (1-3/4 pounds), cubed
2 medium sweet red peppers, chopped
1 large onion, chopped
3 tablespoons olive oil
1 can (4 ounces) chopped green chilies
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) Italian stewed tomatoes, cut up
1 cup chicken broth or beer

Directions

In a Dutch oven, saute the chicken, red peppers and onion in oil for 5 minutes or until chicken is no longer pink. Add the green chilies, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes and broth or beer; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often. Yield: 10 servings (3 quarts).

Diabetic Exchanges: One serving (prepared with chicken broth) equals 1 meat, 1 vegetable, 1/2 starch; also, 149 calories, 172 mg sodium, 33 mg cholesterol, 12 gm carbohydrate, 16 gm protein, 4 gm fat.

Originally published as Chicken Chili with Black Beans in Taste of Home June/July 1993, p25

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Reviews for Chicken Chili with Black Beans

Chicken Chili with Black Beans

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Reviewed on Jan. 16, 2013 by Drewby267

This was a very good base however needed a extra spice,cayenne, lime, beans and corn. Guess I turned chili into mexican veggie soup!

I used ground chicken and boneless thighs.

thanks for sharing !

Reviewed on Jun. 05, 2011 by Lynnette68

This chili has a very good flavor but, red meat lover that I am, I missed the beef. I will most likely use this recipe again, either substituting beef for the chicken, or leaving it as is for my husband, who prefers the chicken.

Reviewed on Sep. 21, 2010 by Luvorlando

Amazing! I prefer it with ground chicken breast and in a slow cooker so i skip the oil but it is still the best I've ever had and it's nothing but healthy.

Reviewed on Mar. 29, 2010 by lurky27

Yummy! We used green peppers instead of the red because that's what we had home. Definitely a keeper!

~ Theresa

Reviewed on Dec. 04, 2009 by qviking

One of our favorite chili recipes. For a hotter version, I add 1/4 teaspoon of white pepper.