There’s something about the moment you hear the rain tapping against the windows, and you know it’s time to slow down. That’s when I reach for this chicken and black bean chili. As the pot simmers, the air fills with a blend of smoky spices and earthy beans, wrapping the kitchen in a cozy embrace. I remember that evening last fall when I made this chili after a long day. The first spoonful was a perfect mix of tender chicken and hearty black beans, with just the right kick from the chilies. It felt like a warm hug on a chilly night, comforting and deeply satisfying. The lime wedge on the side brightened each bite, adding a fresh zing that brought everything together.

Rich, layered flavors that balance smoky, spicy, and fresh notes.
Protein-packed with chicken and black beans—hearty and nourishing.
Simple ingredients come together in under an hour for a weeknight-friendly meal.
Versatile enough for leftovers, freezing, or meal prep.
Brightened with fresh cilantro and lime to keep each bite vibrant.

If you’re worried about spice levels, this chili is easy to adjust. You can dial back the cayenne or add more if you like a little heat. It’s forgiving and flexible, making it a great go-to recipe for many occasions.

Chicken and Black Bean Chili

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A hearty and flavorful chicken and black bean chili, perfect for a comforting meal packed with protein and spices.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6

Ingredients

Scale

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes with green chilies
1 cup low sodium chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup frozen corn kernels
1/4 cup chopped fresh cilantro, for garnish
1 lime, cut into wedges, for serving

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 4-5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the chicken pieces to the pot and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper, coating the chicken and onions evenly with the spices.
Add the black beans, diced tomatoes with green chilies (including the liquid), and chicken broth to the pot. Stir to combine.
Bring the chili to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally.
Add the frozen corn kernels and cook for an additional 5 minutes until heated through.
Taste and adjust seasoning with additional salt or spices if desired.
Serve the chili hot, garnished with chopped fresh cilantro and lime wedges on the side.

FAQ

Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs add extra juiciness and rich flavor. Just adjust the cooking time slightly until they’re tender.

Is this chili freezer-friendly?
Yes, it freezes beautifully. Store in airtight containers and thaw overnight before reheating.

What can I serve with this chili?
It pairs well with warm cornbread, a simple green salad, or even tortilla chips for some crunch.

Can I make this vegetarian?
Sure! Swap out chicken for extra beans or hearty vegetables like sweet potatoes or mushrooms.

This chicken and black bean chili is one of those meals you’ll want to keep in your rotation. It’s easy to make, filling, and packed with flavors that bring comfort and satisfaction in every spoonful. Give it a try tonight—your cozy night in just found its perfect partner.