{Chili Week} Chicken & Black Bean Chili

There are about a million ways to make chili and people get pretty heated when it comes to the “right way” to make it or whose chili is best. The competitive spirit came out over the weekend when fellow blogger Anne hosted a Chili-Off Party.

For the party, I made my riff on my mom’s Chicken & Black Bean Chili. As kids, my sisters and I weren’t big fans of the ground beef-kidney bean combo so my mom concocted this chicken-based Tex Mex version. My chili tastes are much broader these days but this one is still a family favorite…and a pretty excellent one, if I do say so.

Despite all the smack talk, we were all too busy eating to actually declare a winner at the party, so we’re hosting Chili Week here on HAP to let you decide. Maybe you’ll find a new fave…or just reaffirm that your chili is the best around.

Easy Tex Mex Chicken Chili

Chicken & Black Bean Chili
3/4 large onion, diced
2 cloves garlic, minced
3 chicken breasts, cut into small chunks
1 can fire-roasted diced tomatoes
1 8 oz can tomato sauce
1 11 oz canned corn or 1 C frozen corn
1 can black beans
1/2 C pale ale beer
1 C chicken broth
2 Tbsp chili powder
2 tsp cumin
1 1/2 tsp chipotle powder
1/4 tsp cinnamon
2-3 tsp salt

Optional ideas to serve with:
shredded cheddar cheese
small shell noodles
sour cream
pepitas (pumpkin seeds)

In a large stock pot or Dutch oven, cook onion and chicken with 1-2 Tbsp oil over medium-high heat. Season well with about 1 tsp salt and cook for 2-3 minutes. Add garlic, cumin, cinnamon and chipotle powders and continue to cook 3-4 minutes until chicken is almost cooked. Add beer and simmer for 4-5 minutes until liquid reduces slightly. Then add corn, black beans, diced tomatoes, tomato sauce and chicken broth. Turn down heat to a simmer and cook for 15-20 minutes so that flavors can meld. Taste test and season with additional salt.

Serve over cooked small shell noodles and top with cheese or other toppings.

Chicken Black Bean Chili

A Side Note:
I’ve talked about chipotle powder before and I really can’t get enough of the stuff. With canned chipotle peppers I was always throwing out most of the jar, so this has become a “must” in my spice cabinet because I can use just what I need and control the heat better too. You can make this chili without it but I think it really elevates the flavor with a nice smoky heat.



Filed under Cook

9 responses to “{Chili Week} Chicken & Black Bean Chili

  1. I absolutely love chili in the fall and winter! It’s so perfect since it’s always delicious and can be made in big batches for freezing. I’ve never made it with chicken before, but I can’t wait to add this to the repetoire! Could this also work in a slow cooker?

    • Katie

      It’s such a fast dish to make that I’ve never done it in the slow cooker but you probably could! I would only do it for a few hours in there or on low the whole time so the chicken doesn’t get dried out. If you try it let me know!

  2. PERFECT TIMING! I’ll be making this for my work Chili Day on Friday. I love the idea of adding pepitas on top! Thank you!!

  3. That looks seriously great! Will definitely be making that very soon. Maybe even today!

  4. I love this dish it work wonder during the cold winter months every one shcould try this dish I give it thumbs up

  5. janemaynard

    hi there! just wanted to let you know we featured this post on the FoodPress.com home page today. what a fun twist on chili – looks delish! thanks!

  6. mmmm i think i’d want this with cornbread! yum!

  7. That looks superb! a really good replacement for the old school chilli con carne, will bookmark this and try it out soon


  8. Pingback: Best Haute Posts of 2010 |

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