Chicken Chili With Black Beans Recipes

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CHICKEN CHILI WITH BLACK BEANS



Chicken Chili with Black Beans image

This chicken chili recipe is flavorful and delicious! The shredded chicken, black beans, kidney beans, spices, and beer combine for a hearty chili.

Provided by This Healthy Table

Categories     Main Dishes

Time 45m

Number Of Ingredients 16

1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon adobo seasoning
2 teaspoons kosher salt, divided
1.5 pounds boneless, skinless chicken breasts
2 cloves garlic, minced
1 yellow onion, diced
1 red or orange bell pepper, diced
1 chipotle chili in adobo, diced
1 (12 ounces) bottle of beer (lager will work best)
1 cup chicken or vegetable stock
1 (14.5 ounces) can tomato sauce
1 (14.5 ounces) can black beans, drained and rinsed
1 (14.5 ounces) can kidney beans, drained and rinsed
Optional for garnish - shredded Colby Jack cheese, sliced avocado, cilantro

Steps:

  • Heat the olive oil in a large pot over medium-high heat.
  • Combine the cumin, paprika, adobo seasoning, and 1 teaspoon of kosher salt in a small bowl. Stir to combine and then rub it into the chicken breasts.
  • Once the oil is hot, cook the chicken breasts on both sides for 3 minutes. Remove chicken from pot and set aside.
  • Add the onion to the pot and cook for 3 to 5 minutes or until translucent.
  • Add the bell pepper and chipotle chili to the pot and cook for 3 minutes. Then add the garlic and cook for 30 seconds, stirring continuously. Add the remaining salt.
  • Pour half the beer into the onion mixture and use it to deglaze the bottom of the pot.
  • Stir and scrape the bottom of the pot, then add the rest of the beer, tomato sauce, beans, and stock. Stir to combine.
  • Nestle the chicken breasts into the chili, so they are covered by the liquid. Cover the pot, turn the heat up and bring the chili to a boil. Then reduce the heat and simmer the chili for 25 minutes.
  • Remove the chicken breasts and shred them with two forks. Return the chicken to the pot. Stir and serve.
  • Garnish with optional ingredients.
  • The chili will keep in the refrigerator for up to three days or freeze for up to three months.

Nutrition Facts : Calories 499 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 16 grams fat, Fiber 7 grams fiber, Protein 54 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1528 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

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

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 BEAN CHICKEN CHILI



Black Bean Chicken Chili image

I'm addicted to black beans so was anxious to try this recipe that I found in a Junior League cookbook. We loved it, it's an instant family favorite!

Provided by Hey Jude

Categories     Chicken Breast

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 boneless skinless chicken breast halves, cut into 1-inch pieces
1 cup chopped onion
1 cup chopped green pepper
2 garlic cloves, minced
2 tablespoons chicken broth
2 (28 ounce) cans stewed tomatoes
2 (15 ounce) cans black beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon hot sauce (or more to taste)
2 cups medium salsa
2 tablespoons chili powder
1 teaspoon ground cumin
shredded cheddar cheese (optional) or monterey jack cheese (optional)

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.

CHICKEN CHILI WITH BLACK BEANS



Chicken Chili With Black Beans image

Make and share this Chicken Chili With Black Beans recipe from Food.com.

Provided by Courtly

Categories     Chicken Breast

Time 35m

Yield 3 quarts, 10 serving(s)

Number Of Ingredients 12

3 whole boneless skinless chicken breasts, cubed
2 medium sweet red peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
3 tablespoons olive oil
1 (4 ounce) can chopped green chilies
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 (15 ounce) cans black beans, rinsed, drained
1 (28 ounce) can Italian plum tomatoes, chopped, undrained
1 cup chicken broth

Steps:

  • In a Dutch oven, saute chicken, red peppers, onion and garlic in oil for 5 minutes or until chicken is no longer pink. Add green chilies, chili powder, cumin and coriander; cook for 3 minutes. Stir in beans, tomatoes, and broth; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often.

Nutrition Facts : Calories 242.2, Fat 7, SaturatedFat 1.2, Cholesterol 45.3, Sodium 191, Carbohydrate 23.1, Fiber 7.9, Sugar 4.5, Protein 22.7

PULLED CHICKEN & BLACK BEAN CHILLI



Pulled chicken & black bean chilli image

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

2 tbsp sunflower oil
2 onions, sliced
4 boneless, skinless chicken thighs
3 garlic cloves, finely chopped
1 tbsp oregano
1 tsp cumin seeds
3 tbsp chipotle in adobo or 1 tsp chipotle paste
350g passata
1⁄2 chicken stock shot or cube
400g can black beans, drained but not rinsed
1⁄2 lime, juiced
cooked rice or tortillas, coriander, feta, lime wedges and chopped red onion, to serve (optional)

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

GROUND CHICKEN AND BLACK-BEAN CHILI



Ground Chicken and Black-Bean Chili image

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

Provided by 864977

Categories     Poultry

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon oil
2 cups red peppers, finely chopped
1 cup onion, chopped
1 teaspoon garlic, pre-minced
4 teaspoons chili powder
2 teaspoons ground cumin
1 lb ground chicken breast
7 ounces roasted green chilies, seeded and chopped
2 (15 ounce) cans black beans (rinsed & drained (no fat)
14 ounces canned chicken broth (no fat or reduced sodium)
14 1/2 ounces diced tomatoes (do not drain)
2 tablespoons tomato paste

Steps:

  • Heat oil in large saucepan or dutch oven over med heat. Add pepper, onion, and garlic; saute until tender, about 12 minute.
  • Add chili powder and cumin; stir to blend. Increase heat to med high and add turkey; break up with spoon and saute until turkey is no longer pink, about 3 minute.
  • Add beans, broth, diced tomatoes, chopped chilies and tomato paste and bring to boil. Reduce heat and simmer chili (uncovered) until liquid.
  • thickens, stirring occasionally, about 1 hour. Season with salt & pepper.
  • Serve garnished with some reduced fat shredded mexican cheese (jack/colby mix) and a whole wheat tortilla.

Nutrition Facts : Calories 314.2, Fat 5.2, SaturatedFat 1, Cholesterol 44.5, Sodium 679, Carbohydrate 37.2, Fiber 12.2, Sugar 6.8, Protein 31.4

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