Black Bean Chicken Chili

Warm up your kitchen with this hearty and flavorful Black Bean Chicken Chili, a one-pot wonder that’s perfect for busy weeknights or cozy weekends. Packed with tender bites of chicken, protein-rich black beans, and fire-roasted diced tomatoes, this chili is elevated with a fragrant blend of chili powder, cumin, smoked paprika, and garlic for a smoky, spiced kick. It's a crowd-pleasing meal that comes together in just 50 minutes, making it as convenient as it is satisfying. Garnish each bowl with fresh cilantro, a dollop of sour cream, and a sprinkle of shredded cheddar for an irresistible finishing touch. Whether you're serving up a family dinner or meal-prepping for the week, this gluten-free Black Bean Chicken Chili is a nourishing and delicious option everyone will love.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 1 medium yellow onion, diced
• 1 medium bell pepper (any color), diced
• 3 cloves garlic cloves, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.25 teaspoons crushed red pepper flakes (optional)
• 14.5 ounces canned fire-roasted diced tomatoes (with juice)
• 8 ounces canned tomato sauce
• 15 ounces canned black beans, drained and rinsed
• 2 cups chicken broth
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 0 sour cream or Greek yogurt (optional, for serving)
• 0 shredded cheddar cheese (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Cut the chicken breasts into bite-sized pieces, season lightly with salt and pepper, and add to the pot. Cook for 4-5 minutes, stirring occasionally, until the chicken is browned on all sides (it doesn't need to be fully cooked through). Remove the chicken from the pot and set aside.

Step 3

Add the diced onion and bell pepper to the pot. Sauté for 3-4 minutes, until softened.

Step 4

Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, and crushed red pepper flakes (if using). Cook for 1 minute until fragrant.

Step 5

Pour in the fire-roasted diced tomatoes, tomato sauce, and chicken broth. Stir to combine.

Step 6

Add the browned chicken back to the pot along with the black beans. Stir well and bring the mixture to a simmer.

Step 7

Reduce heat to low, cover the pot, and let the chili simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and flavors are well combined.

Step 8

Taste the chili and adjust seasoning with additional salt and pepper if needed.

Step 9

Serve the chili in bowls. Optionally garnish with chopped fresh cilantro, a dollop of sour cream or Greek yogurt, and a sprinkle of shredded cheddar cheese for extra flavor.

Nutrition Facts

Serving size	2297.2 grams (2297.2g)

Amount per serving	% Daily Value*
Calories	1867

Total Fat 62.90g	81%
Saturated Fat 18.40g	92%
Polyunsaturated Fat 2.70g
Cholesterol 431mg	144%
Sodium 6366mg	277%
Total Carbohydrate 132.50g	48%
Dietary Fiber 44.20g	158%
Total Sugars 30.50g
Protein 189.40g	379%

Vitamin D 11IU	53%
Calcium 697mg	54%
Iron 23mg	125%
Potassium 4576mg	97%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 40.9%

Carbs: 28.6%