One-Pot Wonders

Smoky Chicken and Black Bean Chili

by:
January 14, 2014
4
2 Ratings
Smoky Chicken and Black Bean Chili
  • Serves 6
Author Notes

Not your average chili, this version is filled with spicy shredded chicken, black beans, tomatoes and a nice smoky hit of chipotle pepper. Serve with a creamy topping of avocados and greek yogurt, some bright cilantro, and a splash of hot sauce, and you just might find yourself in chili nirvana on a cold winter's day. —Sarah | Wisconsin from Scratch

What You'll Need
Ingredients
  • 1 1/2 pounds Chicken breasts
  • 3 Cloves of garlic, minced
  • 2 tablespoons Fresh lime juice
  • 1 1/2 tablespoons Ground cumin
  • 1 tablespoon Chile powder
  • 1 tablespoon Chipotle chile powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Dried oregano
  • 1/4 teaspoon Cayenne pepper
  • 2 cups Water
  • 15 ounces Canned black beans
  • 14.5 ounces Canned fire roasted diced tomatoes (such as Muir Glen)
  • 6 ounces Canned tomato paste
  • chopped avocado, cilantro, greek yogurt or sour cream, and hot sauce for serving
Directions
  1. Place the chicken breasts in a large pot or dutch oven. Add the garlic, lime juice, cumin, chili powder, chipotle, salt, oregano, cayenne, and water. Bring mixture to a boil, then reduce heat to low and simmer, covered for 30 minutes.
  2. Remove chicken breasts from pot and shred, using 2 forks. Return shredded chicken to liquid in pot and continue to simmer, uncovered, for an additional 10 minutes.
  3. Add the beans, tomatoes and tomato paste, stirring to combine. Bring to a boil, reduce heat to low, and simmer for at least 20-30 minutes, until chili thickens slightly. Ladle into bowls and serve topped with cilantro, avocado, greek yogurt or sour cream, and a dash of hot sauce if desired.
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2 Reviews

pat
pat August 24, 2020
The chili had a wonderful flavor, however I agree with previous reviewer and doubled the water. I also added a second can of black beans. Topped with avacado,sour cream, scallions, and cilantro.
 
Mary
Mary August 6, 2020
I made this recipe today and loved the flavor of the broth for cooking the chicken. The amount of liquid was too small and the cooking time for the chicken to fork shred at 30 minutes far too short for me. The fire roasted tomatoes are a good addition. I will make this again but will double the liquids and the cooking time. Used my home made chili powder which makes a difference in the flavor. I like this recipe for shredded chicken and it would make a nice chili but as I mentioned you will need more liquid.