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Chunky Chicken and Black Bean Chili

A great cold-weather or rainy-day meal, this yummy chicken black bean chili is mild in it’s bite but full of flavor. My best friend’s mom gave us this idea, and then we added a few things of our own.

Chunky Chicken & Black Bean Chili
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 4
  • ¾ lb Chicken Tenderloins, cut into 1-inch pieces
  • 1 TBLspn Chili Powder
  • 1 tspn ground cumin
  • 1 TBLspn olive oil
  • 1 Cup chopped onion
  • 1 Cup diced red bell pepper
  • 3 cloves garlic, minced
  • ½ Cup bottled salsa
  • ½ Cup water
  • 1 can Mexican stewed tomatoes
  • 1 can Black Beans, rinsed and drained
  • 1 small package of frozen corn
  • Fresh Cilantro, minced
  • grated mexican cheese (for sprinkling on top)
  1. Combine raw chicken, chili powder and cumin in bowl; toss gently to coat all chicken.
  2. Heat oil in large nonstick skillet over med-high heat. Add onion; saute 5 minutes.
  3. Add chicken, bell pepper and garlic; sauté a few more minutes.
  4. Add salsa, beer/water, tomatoes, beans and corn. Cook until heated through and chicken is done.
  5. Ladle into soup bowls; top with cheese and fresh cilantro.
The cilantro gives it a little bite, so go easy for kids who don't like a lot of extra spice.


Chicken and Black Bean Chili

Chunky Chicken and Black Bean Chili, pictured here with our CornCake Bread!

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