Chicken and Black Bean Chili

54 Reviews

Prep: 15 min
Cook: 1 hr
Ready In: 1 hr 15 min

“This a recipe I came up with after getting a few ideas from a friend. The combination of chipotle and cilantro really complete this chili.” - by KORREN

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Metric US

Original recipe yields 6 servings

Directions

Heat the oil in a large pot over medium heat. Place chicken in the pot; brown on all sides. Season with sea salt, chili powder, cumin, ground chipotle, black pepper, and cayenne pepper. Mix in onion, green bell pepper, and yellow bell pepper. Pour in about 3 cups water, and continue cooking 10 minutes, until about 1/2 the water has evaporated.
Mix the kidney beans, black beans, and corn into the pot. Season with green pepper sauce. Reduce heat to low, and mix in remaining 2 cups water and tomato paste. Simmer, stirring occasionally 30 minutes, or until thickened. Top with cilantro to serve.

Nutrition

Amount Per Serving (6 total)

Calories
310 cal
15%

Fat
8.5 g
13%

Carbs
30.5 g
10%

Based on a 2,000 calorie diet

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Reviews (54)

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AVSGRRL

Oct. 22, 2006

"I made a few changes to this one. I actually won a Chili cookoff with this. Instead of the Green Sauce, I added Diced Green Chili's. It was a hit! The flavor was wonderful!!..." See more"

hmstarr

Nov. 7, 2006

"This is a very delicious chili. I loved that it contained chicken for a nice twist and the 2 types of beans added nice color with the corn & peppers. Very colorful. I happen to enjoy a very spicy c..." See morehili so I added about 1/2 tbl. more chili powder, 1/2 tbl more cayenne pepper, 2 diced jalapenos & 1 tsp more cumin powder. I also found the chili to be a little too runny because of all the water. I simmered for an extra 20 minutes and it was still "soupier" then I prefer. Next time, I would add 3 cups during the first step adding water in the recipe but I would only add 1 cup in the second step adding water in the recipe. I served it by topping with sliced jalapenos, sour cream, shredded mexican cheese & chopped cilantro. Will make again..."