Chicken Black Bean Chili

Name: Chicken Black Bean Chili
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 12 serving
Ingredients: 2 strips thick-cut smoky bacon; 3 cloves garlic; 1 large onion; 3 stalks celery; 4 medium carrots; 1 large red bell pepper; 1 medium jalapeño; 2 small (6-inch) corn tortillas; 1-2 teaspoons chili powder; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 2 cups low-sodium chicken broth; 2 14.5 ounce cans fire-roasted canned tomatoes; 2 15.5-ounce cans black beans; 1 4-ounce can mild diced green chilis; 2 teaspoons kosher salt; 1 teaspoon sugar; 1 11-ounce can sweet corn; 4 cups diced or shredded rotisserie chicken

User Reviews

4.9

42 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings
12
Calories
337 kcal
Course
Main Course, Dinner
Cuisine
American, Mexican

Chicken Black Bean Chili

Brielle Kelley

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This healthy, delicious Chicken Black Bean Chili, made with rotisserie chicken and lots of fresh veggies, is a perfect way to warm up a chilly day.

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Ingredients

Servings

2 strips thick-cut smoky bacon
3 cloves garlic finely minced
1 large onion diced small
3 stalks celery diced small
4 medium carrots diced small
1 large red bell pepper diced small
1 medium jalapeño finely minced
2 small (6-inch) corn tortillas
1-2 teaspoons chili powder see Café tips above
2 teaspoons ground cumin
2 teaspoons dried oregano
2 cups low-sodium chicken broth
2 14.5 ounce cans fire-roasted canned tomatoes
2 15.5-ounce cans black beans rinsed and drained
1 4-ounce can mild diced green chilis undrained
2 teaspoons kosher salt
1 teaspoon sugar
1 11-ounce can sweet corn see Café Tips above
4 cups diced or shredded rotisserie chicken

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Instructions

Preheat oven to 300˚F.
Cut bacon in length lengthwise then cut into thin (¼-inch) pieces width-wise. Add bacon and olive oil to a large Dutch oven or heavy-duty stockpot. Cook over medium heat until bacon is crisp and golden. Do not discard fat.
Add garlic to the pot and stir for 30 seconds until fragrant. Then add diced vegetables, diced corn tortillas, chili powder, cumin and oregano to the pot and stir well. Continue to cook for 8-10 minutes, stirring occasionally until veggies are beginning to soften and onions are translucent.
Add broth, tomatoes, black beans, green chilis, salt and sugar. Stir to combine and bring to a boil. Cover and place in the oven for 2 hours.
Place pot on the stovetop, add chicken and cook, uncovered for 10 minutes to thicken broth and meld flavors. Add corn and cook for another 1-2 minutes until heated through.
Serve chili on its own or with toppings listed above in the post under Café Tips.

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
See Café Tips in the post above for the slow cooker technique.

Nutrition Information

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Calories 337kcal (17%) Carbohydrates 32g (11%) Protein 32g (64%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 80mg (27%) Sodium 881mg (37%) Potassium 507mg (14%) Fiber 9g (36%) Sugar 6g (12%) Vitamin A 4300IU (86%) Vitamin C 25mg (28%) Calcium 68mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 337 kcal

% Daily Value*

Calories	337kcal	17%
Carbohydrates	32g	11%
Protein	32g	64%
Fat	10g	15%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	1g	50%
Cholesterol	80mg	27%
Sodium	881mg	37%
Potassium	507mg	11%
Fiber	9g	36%
Sugar	6g	12%
Vitamin A	4300IU	86%
Vitamin C	25mg	28%
Calcium	68mg	7%
Iron	3mg	17%