Chicken & Black Bean Chili

This Chicken & Black Bean Chili is a quick, easy, and versatile recipe. Choose your cooking method, and get ready for a hearty chili.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepping (10 minutes):

Step 2

Chop or shred: If using chicken breasts, cut them into bite-sized pieces. If using chicken thighs, you can either chop them or leave them whole (they will shred easily during cooking).

Step 3

Gather and combine: In a large bowl, combine the chopped chicken, diced tomatoes (both cans), black beans (rinsed and drained), diced tomatoes with green chiles, chili powder, and oregano. Mix well to coat the chicken with the spices.

Step 4

Cooking:

Step 5

Crockpot (4-6 hours):

Step 6

Pour the chili mixture into your crockpot. Cook on low for 4-6 hours, or until the chicken is cooked through and shreds easily with two forks.

Step 7

Stovetop (30-40 minutes):

Step 8

Transfer the chili mixture to a large pot. Bring to a simmer over medium heat. Cover and cook for 30-40 minutes, or until the chicken is cooked through and the flavors have melded.

Step 9

Toaster Oven (1-1.5 hours):

Step 10

Divide the chili mixture evenly between two oven-safe bowls or casserole dishes. Cover with foil or a tight-fitting lid. Bake at 350°F (175°C) for 1-1.5 hours, or until the chicken is cooked through and the chili is bubbly.

Step 11

Serving (5 minutes):

Step 12

Ladle the hot chili into bowls. Top with your favorite toppings like diced avocado, shredded cheese, sour cream, chopped red onion, and cilantro. Enjoy!

Step 13

Freezing & Thawing Tips:

Step 14

Let the chili cool completely before freezing.

Step 15

Portion the chili into individual containers or freezer bags. Freeze for up to 3 months.

Step 16

To thaw, place the frozen chili in the refrigerator overnight or defrost in the microwave on low power. Reheat through on the stovetop or in the crockpot before serving.

Step 17

Kid-Friendly Tweaks:

Step 18

Leave out the tomatoes with green chiles if your kids prefer a milder chili.

Step 19

Add a pinch of brown sugar to balance the acidity of the tomatoes.

Step 20

Serve with cornbread, crackers, or tortilla chips.