Black Bean Chicken Chili

Name: Black Bean Chicken Chili
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 Tablespoon light olive oil or canola oil; 1 cup chopped onion; 2 to 3 cloves garlic, finely chopped; 1 (1-pound) package boneless, skinless chicken breast halves, uncooked and cut into chunks (about 1/2″ or a little smaller); 1 (14.5-ounce) can diced tomatoes, undrained; 1 (6-ounce) can tomato paste; 1 cup chicken broth; 1 teaspoon lime juice, fresh-squeezed or bottled; 1 (15-ounce) can corn, well-drained; 1 (15-ounce) can black beans, drained and rinsed; 1 (4.5-ounce) can chopped green chiles; 1 teaspoon ground cumin; 2 teaspoons chili powder; 1/4 teaspoon red pepper flakes; Dash of salt, if desired; 2 Tablespoons finely chopped fresh cilantro; Shredded Monterey Jack or Cheddar cheese, for garnish; Finely chopped fresh cilantro, for garnish

by NancyC | nancy-c.com

4 Servings

45 min

I was searching for a chicken chili recipe and couldn’t find exactly what I was looking for, so I came up with this recipe. I really love this chili! It tastes great and it’s a little healthier than your typical chili.

It’s made with chicken instead of beef (If you’d rather use lean ground beef instead of chicken, that’ll work too), and lots of tasty ingredients like onion, garlic, tomatoes, corn, black beans, and fresh cilantro.

This chili is so nice and thick. And it’s great when you top this bowl of chili with a heaping helping of fresh cilantro and shredded Monterey Jack cheese or Cheddar cheese…yum!

Black Bean Chicken Chili

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Recipe details

Yield 4 Servings
Time spent: Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min

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Ingredients

1 Tablespoon light olive oil or canola oil
1 cup chopped onion
2 to 3 cloves garlic, finely chopped
1 (1-pound) package boneless, skinless chicken breast halves, uncooked and cut into chunks (about 1/2″ or a little smaller)
1 (14.5-ounce) can diced tomatoes, undrained
1 (6-ounce) can tomato paste
1 cup chicken broth
1 teaspoon lime juice, fresh-squeezed or bottled
1 (15-ounce) can corn, well-drained
1 (15-ounce) can black beans, drained and rinsed
1 (4.5-ounce) can chopped green chiles
1 teaspoon ground cumin
2 teaspoons chili powder
1/4 teaspoon red pepper flakes
Dash of salt, if desired
2 Tablespoons finely chopped fresh cilantro
Shredded Monterey Jack or Cheddar cheese, for garnish
Finely chopped fresh cilantro, for garnish

Instructions

In a large saucepan (a 4-quart size works well), heat olive or canola oil over medium-high heat. Cook and stir onion, garlic, and chicken chunks in oil for 5 minutes or until chicken is no longer pink in center (if you’re having trouble cutting the chicken before you cook it, you can cook it first and then cut it into chunks).
Stir in diced tomatoes, tomato paste, chicken broth, and lime juice; stir until mixture is well blended.
Add corn, black beans, and green chiles, stirring until blended.
Add ground cumin, chili powder, red pepper flakes, and a dash of salt if desired, stirring until blended.
Stir in 2 Tablespoons of the chopped fresh cilantro, stirring until it’s well blended in the chili mixture.
Heat chili to boiling, then reduce heat to low and simmer for 15 minutes, stirring occasionally.
Serve in bowls and garnish with finely chopped fresh cilantro and shredded Monterey Jack or Cheddar cheese.

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Black Bean Chicken Chili

Black Bean Chicken Chili

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