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This Black Bean Chicken Chili has become my favorite answer to those chilly nights when everyone’s hungry and comfort is in high demand. Full of tender shredded chicken, rich black beans, sweet corn, and just the right amount of gentle heat, it fills the kitchen with cozy aromas and gets rave reviews every time.
The first time I made this, I was looking for a hearty meal using what I already had at home and it instantly got added to our regular dinner rotation. Now I make a double batch so we have easy lunches during the workweek.
Ingredients
- Olive oil: for sauteing adds a subtle richness and helps the chicken brown
- Boneless chicken breasts: make for easy shredding and soak up all the chili flavors choose fresh organic if possible
- Yellow onion: diced for a sweet and savory base select a firm onion with no soft spots
- Garlic: minced gives depth and warmth use fresh for best results
- Low sodium chicken broth: provides a flavorful liquid without making it too salty check labels and go for one with minimal additives
- Chopped green chiles: bring gentle tang and mild heat pick canned chopped chiles with bright color
- Yellow corn: sweetens the chili and adds color use fresh when in season or quality frozen any time
- Dried oregano and ground cumin: lend earthy flavor and classic chili vibes check your spices for freshness by rubbing a little between your fingers
- Salt and black pepper: to balance and highlight all the other flavors
- Ground red pepper: for a hint of extra warmth adjust to your taste for heat
- Black beans: create the hearty body of the soup and add protein opt for canned beans with low sodium and rinse them well
Step-by-Step Instructions
- Prepare the Chicken:
- Heat olive oil in a large Dutch oven over medium heat. Lay the chicken breasts in the hot oil and let them brown on both sides. Do not rush this step. You are looking for a little golden color which adds craveable flavor. The chicken will finish cooking later so it does not need to be cooked through yet. Remove the chicken to a plate and set aside.
- Build the Flavor Base:
- Add diced onion to the same pot. Cook over medium heat until the onion softens and turns translucent about three minutes. Toss in the garlic and cook for one more minute stirring so it does not burn. This round of sautéing draws out sweetness from the onion and brings a savory backbone to the finished chili.
- Add Liquids and Spices:
- Pour in the chicken broth. Tip in the chopped green chiles corn oregano cumin salt black pepper ground red pepper and drained black beans. Use a sturdy spoon to stir everything together thoroughly. The goal is to get all those flavors mingling. Carefully place the browned chicken back in the pot with the mixture.
- Simmer to Develop Flavor:
- Raise the heat to bring everything to a boil. Once boiling reduce to the lowest heat and cover the pot. Let it burble gently for thirty minutes. This allows the chicken to become fork-tender and the flavors to blend together.
- Shred and Finish:
- Once the chicken reaches an internal temperature of one hundred sixty five degrees remove the breasts and shred with two forks. Return the shredded chicken to the pot. Stir everything well so the chicken soaks up the broth and seasonings.
- Serve and Garnish:
- Ladle the chili into bowls while piping hot. Set out bowls of shredded cheddar cheese chopped cilantro diced tomatoes or even a dollop of sour cream for topping. Let everyone dress their bowl just how they like it.
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I have a soft spot for the green chiles in this recipe because they give the dish a subtle tang I love. My kids always want extra cheese and tortilla chips on the side and it has become the dish we make for casual family celebrations.
Storage Tips
Let leftover chili cool to room temperature before storing. Portion into airtight containers and keep refrigerated for up to four days. You can freeze portions for up to three months. Reheat gently on the stove adding a splash of broth if it thickens too much.
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Ingredient Substitutions
If you are out of chicken breasts try chicken thighs for even more flavor. Canned white beans work in place of black beans for a lighter color. You can swap corn for diced bell pepper if you want extra veggies or mix both for more color and crunch.
Serving Suggestions
A slice of warm cornbread or a handful of tortilla chips make a perfect side. Set out toppings like avocado lime wedges hot sauce and extra cheese for a fun family dinner. It also makes a crowd pleasing potluck dish.
Cultural and Historical Context
Chili is a beloved part of Southwestern American cooking blending native ingredients like beans and chiles with classic chicken and aromatics. This black bean chicken version offers a lighter twist on traditional beef chili while still serving up all the big flavors and heartiness you expect from this family favorite.
Recipe FAQs
- → Can I use rotisserie chicken instead of cooking fresh breasts?
Yes, rotisserie chicken works well. Simply shred and add after preparing the broth and vegetables for quicker assembly.
- → Can frozen corn be substituted for fresh?
Absolutely. Both fresh and frozen corn will add sweetness and texture, so use whichever is most convenient.
- → How spicy is this chili?
The heat is moderate, coming from green chiles and red pepper. Adjust the amount to suit your taste preference.
- → What toppings pair well with this dish?
Popular toppings include shredded cheddar cheese, fresh cilantro, diced tomatoes, and a dollop of sour cream for added creaminess.
- → Can this be made ahead or frozen?
This hearty chili stores well in the refrigerator for up to 4 days and can be frozen for longer storage. Reheat gently before serving.