Chicken and Black Bean Chili
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
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
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.