Back to Chicken Chili with Black Beans

Print Options


Card Sizes

Chicken Chili with Black Beans Recipe

Chicken Chili with Black Beans Recipe

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. YIELD:10 servings


  • 3 whole skinless boneless chicken breasts (1-3/4 pounds), cubed
  • 2 medium sweet red peppers, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 can (4 ounces) chopped green chilies
  • 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 plum tomatoes with liquid, chopped
  • 1 cup chicken broth or beer


  • 1. In a Dutch oven, saute chicken, red peppers, onion and garlic in oil for 5 minutes or until chicken is no longer pink. Add green chilies, chili powder, cumin and coriander; cook for 3 minutes. Stir in 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).

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.

Reviews for Chicken Chili with Black Beans

Sort By :

Average Rating
Reviewed Aug. 28, 2017

"Best chili EVER!! I have truly never enjoyed a chili so easy and quick to prepare with such an explosion of flavor!! EVERYONE LOVES IT!"

Reviewed Dec. 17, 2016

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

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."

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 !"

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."

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."

Reviewed Mar. 29, 2010

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

~ Theresa"

Reviewed Dec. 4, 2009

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

Loading Image