Black Bean and Chicken Chili

Black Bean And Chicken Chili Recipe

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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)

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.

Printable Recipe Card

About Black Bean and Chicken Chili

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tag: Healthy

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