Best 13 Black Bean Chicken Chili Recipes

GRANDMA'S CHICKEN AND BLACK BEAN CHILI

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.

BLACK AND WHITE BEAN CHICKEN CHILI

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.

BLACK BEAN CHICKEN CHILI

Steps:

• Simmer the chicken, onion, green pepper and garlic in the 2 tablespoons of broth in a stockpot until the chicken is cooked through, about 10-15 minutes.
• Add the tomatoes, black beans, salt, hot sauce, salsa, chili powder and cumin; mix well and simmer 30-45 minutes.
• Serve with shredded cheese, if desired.

MARY'S CHICKEN AND BLACK BEAN CHILI

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.

BLACK BEAN AND CORN CHICKEN CHILI

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.

BLACK BEAN, SWEET POTATO, QUINOA CHICKEN CHILI RECIPE - (4.4/5)

Steps:

• Select sauté and add oil to the pressure cooker pot. When oil is hot, add the sweet potato and onion and cook until the onion is softened, about 5 minutes. Add the garlic and cook 1 minute more. Stir in chili powder, chipotle, cumin and salt. Add chicken broth, black beans, tomatoes, quinoa, and chicken and stir to combine. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release. Stir in the lime juice and add additional salt as needed. If necessary, let chili rest unplugged for several minutes uncovered and the quinoa will absorb additional liquid. Garnish individual bowls with avocado, cilantro, sour cream or shredded cheese.

EUREKA CHICKEN AND BLACK BEAN CHILI

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

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.

ONE-POT BLACK BEAN AND CHICKEN CHILI

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

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.

BLACK BEAN & CHICKEN CHILI

Steps:

• Sauté chicken in half of the oil, with garlic and some of the onions and bell peppers, together with Worcestershire sauce, Cayenne sauce, paprika, salt and pepper, and put aside. Sauté all the vegetables in the remaining oil, starting with the carrots and ending with the mushrooms. Do most of your seasoning (to taste) here, but save some cumin and chili powder for when the beans are added. Don't add too much Cayenne pepper right away. Combine vegetables, chicken and beans in a large pot. (If you insist on draining the beans, you will have to make up for the lack of liquid and taste some other way -- it's up to you.) Adjust seasoning to taste, and allow to simmer for a while (but keep the vegetables on the crisp side). Add a little vegetable or tomato juice to make the chili thinner if necessary. Lastly, add the secret ingredient: Parmesan cheese! Sample and enjoy!

CHICKEN & BLACK BEAN CHILI

Steps:

• Heat oil in a large soup kettle. Saute onion and garlic until soft. Add cubed chicken and cook until done.
• * I sometimes use precooked chicken to save a couple minutes prep time or use up leftovers.
• Add broth, spices ,black beans, tomatoes, and corn. Bring to a boil, and then let simmer for 20 minutes.
• Can also be cooked in the crockpot rather than on the stovetop -- in fact. the longer it cooks the tastier it is. Freezes well also.

CHICKEN AND BLACK BEAN CHILI

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.