Black Bean Chicken Chili

"I'm addicted to black beans so was anxious to try this recipe that I found in a Junior League cookbook. We loved it, it's an instant family favorite!"
photo by brkozlow photo by brkozlow
photo by brkozlow
Ready In:
1hr 15mins




  • Simmer the chicken, onion, green pepper and garlic in the 2 tablespoons of broth in a stockpot until the chicken is cooked through, about 10-15 minutes.
  • Add the tomatoes, black beans, salt, hot sauce, salsa, chili powder and cumin; mix well and simmer 30-45 minutes.
  • Serve with shredded cheese, if desired.

Questions & Replies

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  1. Easy and adaptable to what you have on hand. If you have leftover chicken, just chop that and add right before the beans and tomatoes. I skipped the chicken broth, added some green chilies from a can, and some extra beans. Easy to freeze individual portions for lunches later.
  2. This is a keeper. If you enjoy chili with beef, you will love the chance to have it with chicken. I followed the recipe exactly except I also only used 3 teaspoons chili powder since the salsa was a medium heat. Everyone loved it even before we added the shredded cheese.
  3. I made this over the weekend, but I did make a few changes. I only added 3 teaspoons of chili powder and no hot sauce. I also added a little Splenda to cut the acid in the tomatoes and I added about 10 ounces more of beans than called for. I don't think my changes effected the recipe that much, other than to cut down the heat, so I'm still giving this recipe 5 stars. It was delicious! Especially the following days for lunch. I will definitely make this again. Thanks for sharing it.
  4. Fantastic!
  5. This was really good and easy. I halved the recipe and have plenty left over for lunch and the freezer. The only thing I will change the next time I make it is to add more veggies - just to get more veggies into my diet.



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