Chicken Chili with Black Beans Recipe
Chicken Chili with Black Beans Recipe photo by Taste of Home
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Chicken Chili with Black Beans Recipe

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4.5 7 11
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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
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 10 servings


  • 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
  • 1/2 to 1 cup water

Nutritional Facts

1-1/4 cups: 149 calories, 4g fat (0 saturated fat), 33mg cholesterol, 172mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 16g protein. Diabetic Exchanges: 1 meat, 1 vegetable, 1/2 starch.


  1. 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, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary. Yield: 10 servings (3 quarts).
Originally published as Chicken Chili with Black Beans in Taste of Home June/July 1993, p25

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j-s-ellis User ID: 8377404 258273
Reviewed Dec. 17, 2016

"Recipe is delicious as is! Definitely allow more time for food prep, but well worth it :)"

Jim_Cooks User ID: 8942674 254700
Reviewed Sep. 27, 2016

"I make this several times per year. The green chilies have to go...replaced with a mix of fresh poblanos, jalapenos, serrano, and red chili peppers (3 each - diced seeds included). Fire roasted diced tomatoes work well in this instead of stewed. The spices (coriander, cumin, and chili powder) I double. Adding a little corn meal will thicken it up so it sticks to your spoon the way chili should. It borders on spicy, but my kids can still eat it. I always know when autumn approaches, because my wife will request this be made."

Drewby267 User ID: 7090376 1401
Reviewed Jan. 16, 2013

"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 !"

Lynnette68 User ID: 3100774 1400
Reviewed Jun. 5, 2011

"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."

Luvorlando User ID: 4246835 1858
Reviewed Sep. 21, 2010

"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."

lurky27 User ID: 1251896 1496
Reviewed Mar. 29, 2010

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

~ Theresa"

qviking User ID: 3918490 198356
Reviewed Dec. 4, 2009

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

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