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Chicken Chili with Black Beans

Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. Thanks to the full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm cornbread. —Jeanette Urbom, Louisburg, Kansas
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    10 servings (3 quarts)


  • 1-3/4 pounds boneless skinless chicken breasts, cubed
  • 2 medium sweet red peppers, chopped
  • 1 large onion, chopped
  • 3 tablespoons olive oil
  • 1 can (4 ounces) chopped green chiles
  • 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


  • In a Dutch oven, saute the chicken, red peppers and onion in oil until chicken is no longer pink, about 5 minutes . Add the green chiles, 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.
Nutrition Facts
1-1/4 cups: 236 calories, 6g fat (1g saturated fat), 44mg cholesterol, 561mg sodium, 21g carbohydrate (5g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.

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  • Kathleen
    Apr 22, 2018

    So delicious; a real keeper! So fast & easy, and healthy.

  • Rina
    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!

  • j-s-ellis
    Dec 17, 2016

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

  • Jim_Cooks
    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
    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 !

  • the6knopfs
    Oct 10, 2011

    No comment left

  • Lynnette68
    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
    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
    Mar 29, 2010

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

  • qviking
    Dec 4, 2009

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