Best 6 Black Bean And Corn Chicken Chili Recipes

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Indulge in the tantalizing flavors of Black Bean and Corn Chicken Chili, a hearty and flavorful dish that combines the goodness of tender chicken, plump black beans, sweet corn, and a blend of aromatic spices. This versatile chili can be easily prepared in just 30 minutes, making it an ideal weeknight meal or a satisfying addition to your next gathering. Whether you prefer a classic chili experience or desire a hint of zesty Mexican flavors, this recipe offers two enticing variations to cater to your taste buds. Dive into the classic version for a comforting and familiar chili, or embark on a culinary adventure with the Mexican-inspired rendition, featuring a vibrant blend of spices and fresh cilantro. Both variations promise a delightful combination of textures and flavors that will warm your soul and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHILI-LIME CHICKEN WITH CORN AND BLACK BEANS



Chili-Lime Chicken with Corn and Black Beans image

Here, tender chicken breast is seasoned with a flavorful chili-lime rub, then skillet cooked and served atop a saute of hearty black beans, sweet corn, and fresh tomatoes warmed until barely bursting. It is made savory and given a gentle heat with onion, garlic, and a kiss of jalapeno. (If you like a lot of heat, feel free to add more jalapeno and/or more cayenne in the rub for the chicken.) Finished with a bright note of lime juice, fresh cilantro, and creamy avocado, this is a colorful, satisfying meal that is on point any season of the year, and destined to become a go-to favorite.

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

1 teaspoon chili powder
1/2 teaspoon finely grated lime zest
1/4 teaspoon ground cumin
1/4 teaspoon granulated garlic
1/2 teaspoon salt, divided
Pinch of cayenne pepper
1 1/2 pounds boneless, skinless chicken breast, pounded to 1/2-inch thickness
2 tablespoons olive oil, divided
1/2 small onion, chopped
1 tablespoon seeded and minced jalapeno pepper
1 garlic clove, minced
One 15-ounce can low-sodium black beans, drained and rinsed
1 pint grape tomatoes, halved
1 1/2 cups corn kernels, from 1 large or 2 small ears fresh corn, or frozen
1 ripe avocado, pitted, peeled, and diced
3 tablespoons freshly squeezed lime juice
3 tablespoons fresh cilantro leaves

Steps:

  • Combine the chili powder, lime zest, cumin, granulated garlic, 1/4 teaspoon of the salt, and the cayenne in a small bowl. Sprinkle the spice mixture on both sides of the chicken, rubbing it in a little with your fingers.
  • Heat 1 tablespoon of the oil in a large, non-stick skillet over medium-high heat. Add the chicken to the pan, lower the heat to medium, and cook until it is browned and cooked through, about 5 minutes per side. Transfer the chicken to a cutting board.
  • Add the remaining 1 tablespoon of oil to the pan and heat over medium-high heat.
  • Add the onion and jalapeno and cook until they soften, 2 minutes. Add the garlic and cook for 30 seconds more, then stir in the beans, tomatoes, and corn and cook until all the vegetables are softened but still retain their shape, about 3 minutes. Season with the remaining 1/4 teaspoon of salt.
  • Divide the vegetable mixture among four plates. Slice the chicken and divide it among the plates along with some avocado. Sprinkle each with lime juice and cilantro and serve.

CHICKEN CHILI WITH BLACK BEANS



Chicken Chili with Black Beans image

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

Provided by Taste of Home

Categories     Dinner     Lunch

Time 35m

Yield 10 servings (3 quarts).

Number Of Ingredients 13

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

Steps:

  • 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 : Calories 236 calories, Fat 6g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 561mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges

BLACK BEAN CHILI



Black Bean Chili image

A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.

Provided by JANED

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 40m

Yield 8

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
2 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
10 fresh mushrooms, quartered
6 roma (plum) tomatoes, diced
1 cup fresh corn kernels
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
2 (15 ounce) cans black beans, drained and rinsed
1 ½ cups chicken broth or vegetable broth
1 teaspoon salt

Steps:

  • Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
  • Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 28 g, Cholesterol 0.9 mg, Fat 2.8 g, Fiber 9.9 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 897.4 mg, Sugar 4.3 g

BLACK BEAN AND CORN CHICKEN CHILI



Black Bean and Corn Chicken Chili image

from www.McCormick.com The roasting of the spices really adds depth to this mild chili. Great served with cornbread and shredded cheese. Now, if your looking for 5-alarm firehouse hot chili, we suggest trying Recipe #395692 or Recipe #389618 :)

Provided by 2Bleu

Categories     Chicken Breast

Time 45m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
1 lb boneless skinless chicken breast, cut in 1-inch cubes
1 medium onion, chopped
1 medium green bell pepper, chopped
4 teaspoons chili powder
2 teaspoons ground cumin (McCormick)
1 teaspoon garlic powder (McCormick)
1/2 cup dry red wine
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can great northern beans, undrained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 3/4 ounce) can whole kernel corn, drained
1/2 teaspoon salt

Steps:

  • Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 7 to 8 minutes or until lightly browned.
  • Heat small nonstick skillet on medium heat 2 minutes. Add chili powder, cumin and garlic; toast 30 seconds or until aromatic, stirring constantly. Add to chicken mixture.
  • Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.
  • Our suggested serve: Plate some chili over cornbread and sprinkle with shredded cheese.

GRANDMA'S CHICKEN AND BLACK BEAN CHILI



Grandma's Chicken and Black Bean Chili image

This is my grandmother's recipe for chili and the only one I make for my family now since we all love it so much. This recipe is great after it has sat overnight in the fridge as well. The flavors blend nicely over time. Garnish with shredded cheese or other ingredients to you're liking.

Provided by kmpelham

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 30m

Yield 6

Number Of Ingredients 8

2 tablespoons olive oil
1 large onion, chopped
3 (15 ounce) cans black beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes
2 (5 ounce) cans chicken, drained
2 (1.25 ounce) packages chili seasoning mix
1 teaspoon ground cumin
salt and ground black pepper to taste

Steps:

  • Heat the olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft. Stir black beans, diced tomatoes, chicken, chili seasoning, cumin, salt, and pepper through the onion, breaking up large pieces of chicken until shredded; bring to a boil, reduce heat to medium low, and cook at a simmer until hot, about 15 minutes.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 48 g, Cholesterol 29.3 mg, Fat 10 g, Fiber 17.7 g, Protein 26.5 g, SaturatedFat 1.8 g, Sodium 2376.6 mg, Sugar 6.4 g

BLACK BEANS AND CORN CHILI



Black Beans and Corn Chili image

Provided by Marian Burros

Categories     dinner, soups and stews, appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 17

8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups)
2 teaspoons olive oil
1 large clove garlic
1/2 to 1 whole jalapeno
1 teaspoon ground cumin
1/4 to 1/2 teaspoon hot chili powder
15-ounce can black beans, no salt added
Enough fresh oregano to yield 1 tablespoon chopped or 1 teaspoon dried oregano
1 16-ounce can pureed tomatoes, no salt added
1 1/2 cups beer
1 teaspoon white vinegar
4 whole wheat tortillas, preferably no fat added
2 scallions
2 cups frozen corn kernels
1/8 teaspoon salt
Freshly ground black pepper to taste
4 tablespoons low-fat sour cream

Steps:

  • Chop whole onion.
  • Heat nonstick pan large enough to hold all filling ingredients until it is very hot. Reduce heat to medium-high, and add oil. Saute the onions until they begin to soften and brown.
  • Meanwhile, mince the garlic and add. Wash, trim, seed and mince the jalapeno, and add. Stir in the cumin and chili powder.
  • Drain and rinse the beans. When onions have softened, add the beans, oregano, tomatoes, beer and vinegar, and continue to cook at a simmer while preparing the rest of the meal.
  • Wrap the tortillas in aluminum foil, and heat in a toaster oven about 5 minutes, until heated through.
  • Wash, trim and slice scallions.
  • Two minutes before it is time to serve the chili, add the corn and stir well to heat through. Season with salt and pepper. Serve the chili, topped with scallions and sour cream, with warm tortillas.

Tips:

  • For a smoky flavor, use a combination of ground beef and ground turkey.
  • Add a tablespoon of chili powder and a teaspoon of cumin for a more traditional chili flavor.
  • To make the chili vegetarian, omit the chicken and add an extra can of black beans.
  • For a spicier chili, add a diced jalapeño pepper or a teaspoon of cayenne pepper.
  • Serve the chili with shredded cheese, sour cream, and diced avocado.

Conclusion:

This Black Bean and Corn Chicken Chili is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and is sure to please everyone at the table. So next time you are looking for a comforting and satisfying meal, give this chili a try!

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