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.
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.