Best 9 Chicken And Black Bean Chili Recipes

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Indulge in a culinary journey with our tantalizing chicken and black bean chili recipes, a symphony of flavors that will warm your soul and tantalize your taste buds. Embark on a culinary adventure as we present a collection of diverse recipes, each offering a unique twist on this classic dish. From traditional and authentic Mexican-inspired chili to innovative fusion creations, our recipes cater to every palate and preference. Discover the perfect balance of spices, the richness of tender chicken, the heartiness of black beans, and the vibrant medley of vegetables, all simmered to perfection in a flavorful broth.

Here are our top 9 tried and tested recipes!

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 AND WHITE BEAN CHICKEN CHILI



Black and White Bean Chicken Chili image

Make and share this Black and White Bean Chicken Chili recipe from Food.com.

Provided by Pam-I-Am

Categories     Chicken

Time 50m

Yield 6 1 1/3 cup servings

Number Of Ingredients 15

2 tablespoons oil
1 cup onion, chopped
1 garlic clove, minced
1/3 cup flour
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
2 cups milk
1 cup chicken broth
2 cups white shoepeg corn, frozen
1 (15 ounce) can white beans, rinsed
1 (15 ounce) can black beans, rinsed
2 cups cooked chicken, cubed
1 (4 ounce) can green chilies, undrained
1/4 cup fresh cilantro, chopped

Steps:

  • Heat oil in dutch oven or large saucepan over medium-high heat. Add onions and garlic; cook until onions are tender.
  • (Have chicken broth ready) Stir in flour, chili powder, cumin and salt. Note: If you use a bullion cube to make the chicken broth, you might want to reduce or leave out the salt.
  • Gradually stir in chicken broth until thickened. Add 2 cups of milk and continue stirring.
  • Add remaining ingredients except cilantro; stir to combine. Bring to a low boil, but watch for scorching of milk.
  • Reduce heat; simmer 15 minutes. Stir in chopped cilantro.
  • Garnish with crushed taco chips, sour cream, fresh cilantro and hot sauce if you like.

Nutrition Facts : Calories 470.6, Fat 12.5, SaturatedFat 3.7, Cholesterol 46.4, Sodium 425.5, Carbohydrate 64.5, Fiber 11.9, Sugar 2.5, Protein 29.8

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.

MARY'S CHICKEN AND BLACK BEAN CHILI



Mary's Chicken and Black Bean Chili image

Given to me by a close friend and is pretty much amazing. Even better heated up the next day.

Provided by imsuprmn

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

Time 1h20m

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, seeded and cut into squares
1 red bell pepper, seeded and cut into squares
2 cloves garlic, chopped
1 cup chicken broth
3 tablespoons chili powder
1 tablespoon ground cumin
1 ½ teaspoons salt
¼ teaspoon ground black pepper
3 (15 ounce) cans black beans, rinsed and drained
3 (14.5 ounce) cans Mexican-style stewed tomatoes
1 rotisserie chicken, meat removed and chopped
water, as needed

Steps:

  • Heat olive oil in Dutch oven or deep skillet over medium-high heat. Saute chopped onion, green bell pepper, red bell pepper, and garlic in hot oil until tender but not yet browned, 5 to 7 minutes.
  • Pour chicken broth over the vegetable mixture; season with chili powder, cumin, salt, and black pepper. Place a lid on the pot, reduce heat to medium-low, and simmer for 30 minutes.
  • Stir black beans, stewed tomatoes, and chicken meat together in a separate pot over medium-low heat; bring to a low simmer. Stir the vegetable-broth mixture into the black bean mixture. Bring again to a simmer and cook, adding water as needed to keep the mixture from becoming too dry, until the flavors blend, at least 30 minutes.

Nutrition Facts : Calories 428.2 calories, Carbohydrate 42 g, Cholesterol 65.1 mg, Fat 15.4 g, Fiber 14.6 g, Protein 32.7 g, SaturatedFat 3.7 g, Sodium 1495 mg, Sugar 7.7 g

EUREKA CHICKEN AND BLACK BEAN CHILI



Eureka Chicken and Black Bean Chili image

This is a recipe from Wolfgang Puck's book "Adventures in the Kitchen". The original recipe called for venison, lamb, beef, duck, or chicken, whatever your preference, in this very easy recipe.

Provided by Navy Wife Chef

Time 7h

Yield 12 cups, 10-12 serving(s)

Number Of Ingredients 25

3/4 cup vegetable oil
2 1/2 lbs boneless chicken, coarsly diced
6 dried pasilla peppers, cored and seeded
3 -4 large onions, diced
1 medium onion
3 bay leaves
1 small head garlic, peeled and minced
2 tablespoons crushed black peppercorns
2 tablespoons cumin
3 1/2 cups chicken stock
2 lbs tomatoes, peeled seeded and chopped
3 (12 ounce) bottles dark beer
2 jalapeno peppers, cored seeded and chopped
2 serrano chilies, cored seeded, and chopped finely
1 bunch fresh oregano leaves, chopped
1 bunch fresh thyme, chopped
2 medium lemons, chopped fine zest
2 lemons, juice of
1/2 lb black beans, soaked overnight
1/2 medium carrot
1/2 medium celery
1 1/4 cups water
1 bunch cilantro leaf, chopped fine
1/4 cup molasses
salt

Steps:

  • Heat a large skillet. Pour in 1/2 cup oil and, over medium heat, saute the chicken until the liquid evaporates, 10 to 15 minutes. Make sure to cook thoroughly on all sides.
  • In a large pot, heat remaining 1/4 cup oil. Over medium heat, saute the pasilla chiles for about 2 minutes. Remove the chiles and reserve. In the same pot, saute the onions for about 10 minutes. Add bay leaves, garlic, peppercorn, cumin, and paprika. Stir thoroughly.
  • Cook the reserved pasilla chiles in 2 cups of chicken stock until tender. Transfer to a blender or a food processor and puree the chiles. Pour into the pot with the sauteed onions and cook until most of the liquid is absorbed.
  • Add tomatoes and beer. Cook over medium heat for about 2 hours, stirring occassionally. The last 30 minutes of cooking, add chicken.
  • Stir in jalapeno and serrano peppers, oragano, thyme, lemon zest and juice, and combine well. If more liquid is needed, add water from bean soak.
  • While the chili is cooking, drain the beans, reserving the liquid. Place the beans in a saucepan with the medium onion, carrot, and celery stalk. Pour in the remaining 1 1/2 cups stock and the water. Cook over medium-high heat until tender, about 2 hours. Add water as neccessary. Rmove the onion, carrot, and celery. Drain the beans, reserving the liquid to use as needed in the chili.
  • Add the beans and cilantro to the chili pot. Stir in the molasses. Add salt to taste. Remove the bay leaves.
  • Serve with shredded cheese, sour cream, tortillas, chopped onions and chopped jicama. Serve immedietly.
  • May be made in advanced and heated up on low heat when ready to serve.

ANCHO CHICKEN AND BLACK BEAN CHILI



ANCHO CHICKEN AND BLACK BEAN CHILI image

Categories     Soup/Stew     Chicken     Lunch     Simmer

Yield 3 gallons

Number Of Ingredients 13

4 lbs. grilled and 1/2" diced chicken breasts. I use skin on, 11 oz. boneless breasts and season the breasts w/ chili powder, fresh garlic, S&P in olive oil, then grill skin side down. Remove skin before dicing.
3 large onions, 1/4" diced.
3 ea. red, yellow and green bells 1/4" diced.
4 garlic cloves minced.
1 1/2 lbs. black beans, cooked in salt water until tender, rinse and set aside.
four ears grilled corn, cut off and set aside (should equal to 3 cups).
2 gal chicken stock.
2 1/2 to 3 cups of ancho chili paste (if you cannot buy it make it from dried).
1 tbsp. ground cumin.
1 qt heavy cream.
1 cup cajun style roux (pre-cooked.
1 tsp. course grnd (1/8 grain)blk pepper.
2 bu. chopped cilantro.

Steps:

  • Carmelize onions and garlic in olive oil. Add peppers and stock, and bring to a simmer. Add the ancho paste, cumin and black pepper. When peppers are tender add cream and tighten with the roux. When chili has reached a creamy slightly thick consistancy, add beans, corn and chicken. Adjust seasoning, salt content, remove from heat and stir in the cilantro. I serve it with a pinch of cilantro on top and a dollop of sour cream.

CHICKEN AND BLACK BEAN CHILI



Chicken and Black Bean Chili image

This a recipe I came up with after getting a few ideas from a friend. The combination of chipotle and cilantro really complete this chili.

Provided by KORREN

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

Time 1h15m

Yield 6

Number Of Ingredients 18

2 tablespoons cooking oil
3 large skinless, boneless chicken breast halves - cut into 1 inch pieces
sea salt to taste
1 tablespoon chili powder, or to taste
½ tablespoon ground cumin, or to taste
1 dried chipotle chili pepper, ground into powder
ground black pepper to taste
½ teaspoon ground cayenne pepper
1 small yellow onion, diced
1 medium green bell pepper, diced
1 medium yellow bell pepper, diced
5 cups water
1 (15 ounce) can kidney beans, undrained
1 (15 ounce) can black beans, undrained
1 (11 ounce) can whole kernel corn, drained
1 teaspoon green pepper sauce (e.g., Tabasco®)
1 (6 ounce) can roasted garlic tomato paste
1 bunch fresh cilantro, chopped

Steps:

  • Heat the oil in a large pot over medium heat. Place chicken in the pot; brown on all sides. Season with sea salt, chili powder, cumin, ground chipotle, black pepper, and cayenne pepper. Mix in onion, green bell pepper, and yellow bell pepper. Pour in about 3 cups water, and continue cooking 10 minutes, until about 1/2 the water has evaporated.
  • Mix the kidney beans, black beans, and corn into the pot. Season with green pepper sauce. Reduce heat to low, and mix in remaining 2 cups water and tomato paste. Simmer, stirring occasionally 30 minutes, or until thickened. Top with cilantro to serve.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 30.5 g, Cholesterol 58.6 mg, Fat 8.5 g, Fiber 7.8 g, Protein 29.1 g, SaturatedFat 1.5 g, Sodium 712.3 mg, Sugar 4.1 g

ONE-POT BLACK BEAN AND CHICKEN CHILI



One-Pot Black Bean and Chicken Chili image

Categories     Chicken     Corn     Pepper     Tomato     Soup/Stew

Number Of Ingredients 12

4 pieces Chicken Thighs
4 tablespoons Tomato Sauce
2 Green Bell Pepper
4 sticks Green Onions
4 cloves Garlic
3/4 cup Sour Cream
2 cans Black Beans (398ml)
2/3 cup Corn
2 tablespoons Taco/Mexican Style Seasoning
1 handful Shredded Cheddar Cheese
2 cans Crushed Tomatoes (370ml)
1 1/3 tablespoons Chicken Broth Concentrate

Steps:

  • Prep- Cube the peppers into big pieces, thinly slice the green onions, mince the garlic, pat the chicken dry and cut into cubes, sprinkle half the seasoning onto the chicken (1 tbsp). Season with salt and pepper
  • Cook Chicken- heat a large pot into medium high, add a tbsp of oil and then the chicken, cook until golden brown (2-3 mins/side)
  • Cook Veggies- Add green pepper, cook stirring 2-3 mins, add garlic, tomato sauce, remaining seasoning, chili powder 1 min/ until fragrant
  • Simmer Chili- Add crushed tomatoes, broth concentrate and 1 1/2 cups of water. Bring to a boil and then simmer until chili is thickened and chicken is cooked (6-7 min).
  • Finish Chili- Strain and rinse the beans, break the chicken into smaller pieces, stir the corn and beans into the chili until warm (2-3 mins)
  • Finish and Serve- Divide the chili between the bowls and serve with cheese, green onions and sour cream on top

CHICKEN AND BLACK BEAN CHILI



CHICKEN AND BLACK BEAN CHILI image

Categories     Soup/Stew     Chicken

Yield 4 cups

Number Of Ingredients 8

4 chicken breasts
56 oz. tomato sauce
30 oz. black beans
30 oz. corn
2 onions
4 stalks of celery
2 packets of chili seasoning
garlic

Steps:

  • 4 chicken breasts-boiled and shredded 56 oz. tomato sauce 30 oz. black beans 30 oz. corn 2 onions-diced 4 stalks of celery 2 packets of chili seasoning garlic * Chop everything up and throw into crockpot and let it simmer for and hour or two.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for ripe tomatoes, sweet corn, and tender chicken.
  • Don't be afraid to experiment: This recipe is a great starting point, but feel free to adjust it to your liking. Add more or less spice, different vegetables, or even different beans. Serve it over rice, pasta, or bread. Make it your own!
  • Make ahead: This chili is even better the next day, so it's a great meal to make ahead for busy weeknights. Simply reheat it over low heat until warmed through.

Conclusion:

This chicken and black bean chili is a hearty, flavorful dish that's perfect for a cold night. It's easy to make and can be tailored to your liking. Serve it with your favorite toppings and enjoy!

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