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black bean and chicken chili

(1 rating)
Higginpb avatar
Recipe by
Patricia Higginbotham
@Higginpb
Toccoa, GA

This chili/stew offers a unique combination of wholesome flavors. Can be spiced up/down by using hotter/milder flavored Ro-tel' tomatoes. My friends and family preference is the middle variety. Can also "spice it up" with your favorite hot sauce.

►
(1 rating)
yield 8 -10
prep time 40 Min
cook time 2 Hr
method Slow Cooker Crock Pot

Ingredients For black bean and chicken chili

  • 2 lb
    skinless chicken breast or thighs, cut into 1-inch pieces
  • 2 Tbsp
    tablespoons olive oil for sautéing
  • 1 lg
    onion, chopped
  • 3 md
    stalks celery, sliced
  • 3 md
    carrots, sliced
  • 14 oz
    can diced fire roasted tomatoes with garlic, un-drained
  • 10 oz
    can ro-tel tomatoes w/chilis and lime
  • 2 - 15 oz
    cans black beans(seasoned or unseasoned), drained and rinsed
  • 1 c
    cup chicken broth (from carton)
  • 2 Tbsp
    flour or chicken gravy powder
  • 1/4 tsp
    chili powder
  • 1/8 tsp
    cumin
  • 1/8 tsp
    paprika
  • salt to taste
  • cooked long grain rice (optional)
  • saltine crackers - (optional)
  • shredded cheddar, or mexican cheese(optional)
  • sour cream (optional)

How To Make black bean and chicken chili

  • 1
    1. Cover bottom of skillet or Dutch oven with olive oil. Sauté chicken in batches stirring until brown on all sides.
  • 2
    2. Remove chicken from pan leaving accumulated juices. Repeat until all chicken is browned
  • 3
    3. Sauté onion, celery, carrots in accumulated juices until crisp tender-add chicken back in with vegetables .
  • 4
    4. Add chili powder, cumin, paprika , tomatoes and Rotel
  • 5
    5. Mix flour or gravy powder into chicken broth. Stir chicken broth mixture into skillet. cook until bubbling. Salt to taste.
  • 6
    6. Place chicken and vegetable mixture in crock pot and add black beans-Stir gently.
  • 7
    7. Cover; cook on High heat setting 2 Hours.
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