Black Bean And Chicken Chili Recipe

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Black Bean and Chicken Chili

Patricia Higginbotham


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 vote
40 Min
2 Hr
Slow Cooker Crock Pot


2 lb
skinless chicken breast or thighs, cut into 1-inch pieces
2 Tbsp
tablespoons olive oil for sautéing
1 large
onion, chopped
3 medium
stalks celery, sliced
3 medium
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
1/8 tsp
salt to taste
cooked long grain rice (optional)
saltine crackers - (optional)
shredded cheddar, or mexican cheese(optional)
sour cream (optional)


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

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tag: Healthy
Hashtags: #black beans, #chicken