If you're looking for a hearty and flavorful meal that's easy to make, look no further than chicken vegetable and black bean chili stew. This classic recipe is a cinch to throw together and is packed with wholesome ingredients like tender chicken, crisp vegetables, hearty black beans, and a savory chili sauce. Perfect for a cozy dinner at home or a potluck gathering, this stew is sure to satisfy everyone at the table. Besides being delicious, this stew is also incredibly versatile. You can easily customize it to suit your own tastes and dietary needs. For example, you can add more spices for a spicy kick, or use different types of vegetables, such as corn or sweet potatoes. You can also choose to use ground chicken or turkey instead of chicken breasts. No matter how you choose to make it, this chicken vegetable and black bean chili stew is sure to be a hit.
Let's cook with our recipes!
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
Provided by Taste of Home
Time 35m
Yield 10 servings (3 quarts).
Number Of Ingredients 13
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
GRANDMA'S CHICKEN AND BLACK BEAN CHILI
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
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
ITALIAN CHICKEN AND BEAN STEW
Bring together chicken thighs, cannellini beans, tomatoes and oregano in this rustic Italian stew.
Provided by Food Network Kitchen
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Sprinkle the chicken with salt and pepper. Heat the oil in a large oven-proof skillet over medium-high heat. Add the chicken, skin side down, and cook, until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate.
- Reduce the heat to medium, add the onion, garlic and red pepper flakes and cook until the onions are soft, about 7 minutes. Add the tomato paste and stir until it coats the onions and is a shade darker, about 1 minute. Pour in the wine and scrape up any brown bits on the bottom of the skillet. Add the broth, beans, tomatoes and oregano and bring to a boil. Nestle the chicken in the skillet along with any juices from the plate. Transfer the skillet to the oven and bake until the chicken is cooked through, about 25 minutes.
- Transfer the chicken thighs to a platter. Stir the cheese into the bean mixture and season with salt and pepper and garnish with fresh oregano if using. Serve with the chicken and extra parmesan cheese for topping.
PULLED CHICKEN & BLACK BEAN CHILLI
Make a batch of Mexican-inspired pulled chicken and black bean chilli, which can be easily doubled and kept in the freezer. Serve with rice or tortilla wraps
Provided by Barney Desmazery
Categories Dinner
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat the oil in a shallow saucepan or casserole dish with a lid. Tip in the onions and cook over a medium-low heat for 5 mins until softened. Add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for a couple of minutes, then add the chipotle and cook for a few minutes more. Pour in the passata, 100ml water and add the stock. Season and bring to a simmer.
- Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, then turn off the heat. Squeeze in the lime juice. Can be kept chilled for three days and frozen for up to two months. Defrost thoroughly and reheat. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like.
Nutrition Facts : Calories 256 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
CHIPOTLE SWEET POTATO & BLACK BEAN STEW WITH CHEDDAR DUMPLINGS
Enjoy this filling sweet potato and black bean stew as a budget-friendly midweek meal. Served with moreish cheddar dumplings, it's great for feeding a crowd
Provided by Esther Clark
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Heat a glug of vegetable oil in a large flameproof casserole over a medium heat. Add the onion and a pinch of salt and cook for 7 mins until softened. Tip in the squash and sweet potato and fry for a few minutes before adding the tomatoes, beans and 250ml water. Stir through the chipotle paste and season to taste. Pop a lid on the dish and gently simmer over a low to medium heat for 25 mins or until reduced and the sweet potato is soft.
- Heat the oven to 200C/180C fan/ gas 6. Mix the flour with ½ tsp salt. Add the butter and rub together with your fingers until the mixture resembles fine breadcrumbs. Stir in the grated cheddar then quickly mix in 4 tbsp cold water. Roll the mixture into eight balls. Put the dumplings on top of the stew and place, uncovered, in the oven for 15-20 mins, or until puffed up and light golden brown. Serve the stew with the sliced jalapeño scattered on top, if you like.
Nutrition Facts : Calories 547 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 12 grams sugar, Fiber 15 grams fiber, Protein 18 grams protein, Sodium 1.5 milligram of sodium
CHICKEN BREASTS WITH BLACK BEANS AND SMOKED BACON STEW
Provided by Marian Burros
Categories dinner, lunch, one pot, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put chicken breasts in water in covered pot, bring to boil and simmer about 20 minutes, until done. Remove from broth and set aside. Reserve broth.
- Slice carrots, tomatoes and onion in a food processor with steel blade.
- Mince garlic in processor to make 1 tablespoon.
- Add the carrots, tomatoes, onion, garlic, bacon and beans to 4 cups of the reserved broth; bring to boil. Reserve remaining broth for another occasion. Reduce heat and simmer, covered for 20 minutes, to blend flavors.
- Meanwhile remove chicken from bones.
- When soup is ready, add oregano leaves, pepper and chicken and cook just long enough to heat chicken.
- Spoon stew into bowls; garnish with hot chili flakes and cheese.
Nutrition Facts : @context http, Calories 531, UnsaturatedFat 10 grams, Carbohydrate 48 grams, Fat 19 grams, Fiber 19 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 572 milligrams, Sugar 5 grams, TransFat 0 grams
VEGGIE BLACK BEAN STEW
The flavors in this stew work so well together that you'll never miss the meat. Cilantro, honey and garlic are an ideal matche for the black beans and fresh vegetables. -Marilyn Waters of Outing, Minnesota
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 5 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven over medium-high heat, cook the onions, celery, carrot and red pepper in sherry and oil until tender. Add garlic; cook 1 minute longer. Add the beans, can of broth, tomatoes, tomato paste, honey, chili powder, cumin and oregano. Bring to a boil. Reduce heat; cover and simmer for 40 minutes., Stir in the cilantro; simmer 5-15 minutes longer or until stew is thickened. Garnish with cheese, sour cream and green onion.
Nutrition Facts : Calories 385 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 922mg sodium, Carbohydrate 61g carbohydrate (18g sugars, Fiber 15g fiber), Protein 19g protein. Diabetic Exchanges
CHICKEN AND BLACK BEAN CHILI- CROCK POT
As you can tell by looking at my recipes, we love black beans. We really like soup too! This is delicious! Great for a cold day. Recipe from "America's Best Slow Cooker Recipes." Cooking time is if you cook soup on Low.
Provided by Amanda Beth
Categories Chicken Breast
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in skillet over medium heat.
- Cook chicken until no longer pink.
- Using slotted spoon, remove chicken from pan, and transfer to crock pot.
- Add all remaining ingredients, and cook on Low for 4-6 hours, or High for 2-3 hours.
Nutrition Facts : Calories 391.8, Fat 7.5, SaturatedFat 1.4, Cholesterol 96.8, Sodium 1041.3, Carbohydrate 41.9, Fiber 10.4, Sugar 5.7, Protein 42.5
BLACK-BEAN-AND-CORN STEW
Garnish this hearty vegetarian stew with sour cream, cheddar cheese, diced red onion, toasted pumpkin seeds, or chopped chives; serve with heated flour tortillas.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil over medium. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
- To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
- In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add corn; simmer until heated through, about 5 minutes. Serve hot.
Nutrition Facts : Calories 294 g, Fat 7 g, Protein 13 g
BLACK BEAN AND CHICKPEA CHILI
This easy, filling meal uses lots of fresh vegetables, and some frozen or canned to make it easy. Ground turkey breast can be added for meat lovers. Serve over wild rice with shredded cheddar cheese, or with tortilla chips.
Provided by Jenny
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.
- Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil.
- Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 16.5 g, Cholesterol 27.9 mg, Fat 5.3 g, Fiber 3.7 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 214.4 mg, Sugar 4.6 g
CHICKEN , VEGETABLE, AND BLACK BEAN CHILI STEW
I am infamous for mixing up what I have and trying to invent something... I love it because you can adjust the spice, or if you want, put some rice in the bottom of your bowls before spoonging over or I sometimes like to put a spoonful of sour cream and a little cilantro on top... I've also make it with chicken thighs. It's a pretty fluid recipe, depending what kind of vegetables you like or don't like! I'm kind of guessing at measurements as I just use one big sealer of homemade canned tomatoes and cut up one onion, one green pepper, one red pepper, a couple little zucchinis, etc... It's the one recipe that my friends and family always ask for and when I take the leftovers to work, everyone wants to know what smells so good!
Provided by Cadillacgirl
Categories Stew
Time 50m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- put cooking oil (I use canola) in the bottom of a dutch oven and cook up the chicken, onion, and garlic so that the onion is soft.
- add in canned tomatoes, zucchini, peppers, corn, and spices, including the hot sauce (I sometimes also add a 1/2 cup of salsa if there's some hanging around the fridge) and bring to a boil.
- turn down to med. heat and open up the refried beans and slowly incorporate little by little - it really thickens it up and is yummy! (depending on how much liquid you have from the veggies and tomatoes, you can just add half a can to try it).
- let cook for about half an hour, with the lid on, then add in the black beans and chilies or jalapenos.
- cook for about another 10 minutes with the lid off.
- serve up and enjoy!
Nutrition Facts : Calories 217.3, Fat 4.9, SaturatedFat 1.3, Cholesterol 23.2, Sodium 391, Carbohydrate 29.7, Fiber 8.7, Sugar 6.2, Protein 15.9
Tips:
- To save time, use pre-cooked chicken or canned beans. You can also use frozen vegetables.
- If you don't have a slow cooker, you can make this recipe in a Dutch oven over medium heat. Just be sure to stir the chili frequently so it doesn't burn.
- Serve the chili with your favorite toppings, such as shredded cheese, sour cream, or diced avocado.
- If you want a spicier chili, add a teaspoon or two of chili powder or cayenne pepper.
- This recipe is easily doubled or tripled to feed a larger crowd.
Conclusion:
This chicken, vegetable, and black bean chili stew is a hearty and flavorful meal that's perfect for a cold winter day. It's also a great way to use up leftover chicken and vegetables. Serve it with your favorite toppings and enjoy!
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