Black Bean Chicken Chili

Our Black Bean Chicken Chili is loaded with protein and flavor. Serve over rice with sour cream, shredded cheddar cheese, sliced avocado, tortilla chips and a sprinkle of chopped cilantro. Perfect for dinner or meal prep!

Are you looking for a filling and delicious dinner or even a clean eating meal prep recipe? Our Black Bean Chicken Chili is so good the whole family will love it!

HOW TO MAKE BLACK BEAN CHICKEN CHILI

You’ll first cook the chicken with a little salt and pepper in a skillet with a little olive oil

Then in a large saucepan, you’ll heat olive oil on medium heat and then add the onion and cook for about 2-3 minutes, then add in the red pepper and cook for another 2-3 mins.

Once the veggies are cooked you can add in the oregano, cumin, chili powder, and granulated garlic. Stir to coat the veggies in the seasonings. Then you can add in the worcestershire sauce, diced tomatoes, black beans (we like to mash 1/2-1 cup of the beans), broth, and tomato paste. Then you can stir to combine, increase the heat to high and bring to a boil.

While the saucepan is coming to a boil you can chop the chicken into bite-size pieces and add to the saucepan.

Once boiling, reduce the heat medium-low heat and cook for an additional 15-20 minutes, make sure you’re stirring as needed.

After the 15-20 minutes is up taste to see if you need to add any salt and then serve however you’d like.

CAN I MAKE THIS RECIPE VEGAN?

Absolutely! You can add in red kidney beans or pinto bins, about 2 cups to count for the missing chicken. I also use vegetable broth or “no” chicken broth when making vegan. You could also add more veggies, be sure to add more broth if needed.

HOW TO SERVE BLACK BEAN CHICKEN CHILI

We like serving it over rice and then putting on all the toppings! This is definitely a loaded chili, so good and flavorful! We top with sliced avocado, shredded cheddar cheese, sour cream, and chopped cilantro. Then we serve tortilla chips on the side. You could also do a squeeze of fresh lime juice.

RECIPE NOTES:

• To make vegan remove the chicken and add in 2 extra cups of black beans
• You can prep ahead by precooking the chicken and chopping the veggies before making.
• We like to 1/2-1 cup of the black beans, it gives a meaty texture to the chili.

Black Bean Chicken Chili

Our Black Bean Chicken Chili is loaded with protein and flavor. Serve over rice with sour cream, shredded cheddar cheese, sliced avocado, tortilla chips and a sprinkle of chopped cilantro.

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Prep Time: 10 minutes

Servings: 5

Calories: 270kcal

Author: Courtney

Ingredients

• 1 medium onion diced
• 1 red bell pepper diced
• 2 teaspoons extra virgin olive oil separated (for cooking chicken and veggies)
• 2 chicken breasts
• salt & pepper to taste
• 1/2 tablespoon oregano
• 1 tablespoon cumin
• 1 1/2 tablespoons chili powder
• 1/2 teaspoon garlic granulated
• 1 tablespoon worcestershire sauce
• 1 28 oz can diced tomatoes with liquid
• 2 1/2 cups black beans  mash 1/2 to 1 cup of the beans
• 1 cup chicken broth or vegetable broth
• 2 tablespoons tomato paste

Instructions

• Heat olive on in a skillet and cook the chicken on both sides, season both sides with a little salt and pepper to taste.
• In a large saucepan heat olive oil on medium heat and then add the onion and cook for about 2-3 minutes, then add in the red pepper and cook for another 2-3 mins.
• Once the veggies are cooked add in the oregano, cumin, chili powder, and granulated garlic. Stir to coat the veggies in the seasonings. Then add in the Worcestershire sauce, diced tomatoes, black beans (some mashed if you prefer), broth, and tomato paste. Stir to combine, increase the heat to high and bring to a boil.
• While the saucepan is coming to a boil chop the chicken into bite-size pieces and add to the saucepan.
• Once boiling reduce to medium-low heat and cook for an additional 15-20 minutes stirring as needed.
• After the 15-20 minutes is up you can serve as desired.

Notes

• To make vegan remove the chicken and add in 2 extra cups of black beans
• You can prep ahead by precooking the chicken and chopping the veggies before making.
• We like to 1/2-1 cup of the black beans, it gives a meaty texture to the chili.

Nutrition

Calories: 270kcal | Carbohydrates: 28g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 405mg | Potassium: 920mg | Fiber: 10g | Sugar: 3g | Vitamin A: 1597IU | Vitamin C: 38mg | Calcium: 69mg | Iron: 4mg

The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

nutrition disclaimer

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