Black Bean Chicken Chili (Printable Version)
Shredded chicken, black beans, and corn blend with chiles and spices for a flavorful, simple meal.
# Ingredients:
01 -
1 tablespoon olive oil
02 -
450 grams boneless skinless chicken breasts
03 -
1 medium yellow onion, diced
04 -
2 cloves garlic, minced
05 -
950 millilitres low-sodium chicken broth
06 -
115 grams chopped green chiles, canned
07 -
320 grams yellow corn, fresh or frozen
08 -
2 teaspoons dried oregano
09 -
1 teaspoon ground cumin
10 -
0.5 teaspoon salt
11 -
0.5 teaspoon ground black pepper
12 -
0.25 teaspoon ground red pepper
13 -
1240 grams black beans, drained
→ Optional toppings
14 -
Shredded cheddar cheese
15 -
Chopped fresh cilantro
16 -
Diced tomatoes
17 -
Sour cream
# Steps:
01 -
In a large Dutch oven, heat olive oil over medium heat. Add chicken breasts and sear until browned on both sides; chicken does not need to be fully cooked. Remove chicken to a plate and set aside.
02 -
Add diced onion to the Dutch oven and cook until softened, about 3 minutes. Stir in minced garlic and sauté for 1 minute.
03 -
Add chicken broth, chopped green chiles, yellow corn, dried oregano, ground cumin, salt, black pepper, ground red pepper, and drained black beans. Stir well to combine. Return seared chicken to the pot.
04 -
Bring mixture to a boil over medium-high heat. Reduce to low, cover, and simmer for 30 minutes or until chicken reaches an internal temperature of 74°C.
05 -
Remove chicken breasts from the pot. Use two forks to shred the meat, then return the shredded chicken to the pot and stir to distribute evenly.
06 -
Ladle the chili into bowls and serve immediately. Garnish with shredded cheddar cheese, chopped cilantro, diced tomatoes, or sour cream as preferred.
# Notes:
01 -
Using fresh or frozen corn offers a pleasant texture; drain well if using frozen. Adjust the level of red pepper to control heat. The chili can be prepared in advance and reheated gently before serving.