Description
A hearty and flavorful chicken and black bean chili that’s perfect for a comforting meal. Packed with tender chicken, black beans, and a blend of spices, this chili is easy to make and delicious.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (15-ounce) can black beans, drained and rinsed
1 cup low-sodium chicken broth
1/2 cup frozen corn kernels
1 tablespoon tomato paste
1 teaspoon lime juice
Fresh cilantro leaves, chopped (for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add diced onion and cook until softened, about 5 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Add chicken pieces to the pot and cook until lightly browned on all sides, about 5-7 minutes.
Stir in chili powder, ground cumin, smoked paprika, cayenne pepper, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
Add diced tomatoes with their juice, black beans, chicken broth, frozen corn, and tomato paste. Stir well to combine.
Bring the chili to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally.
Stir in lime juice and adjust seasoning with additional salt and pepper if needed.
Serve the chili hot, garnished with chopped fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 40 minutes