This One Pot Easy Black Bean Chicken Chili is ready in under an hour, easy to make, and very hearty. Loaded with black beans, peppers, tomatoes, corn, onion and shredded chicken this chili recipe is sure to be a family favorite.
Ingredients for One Pot Easy Black Bean Chicken Chili Recipe
A twist on traditional chili, this black bean chicken chili, doesn’t require any hard cooking steps or difficult to find ingredients. All of these ingredients will be easy to find at any local grocery store. Making this recipe in one pot saves you time and dishes. For this recipe you will need:
- olive oil
- sweet onion
- red bell pepper
- black beans
- crushed tomatoes
- chicken breasts
- chili powder
- ground cumin
- black pepper
See the FAQ’s below for ingredient substitutions. Ingredient amounts and full recipe directions can be found in the recipe card below.
How to Make One Pot Easy Black Bean Chicken Chili
To start, place a large pot on the stove and heat over medium heat. Chop onion, peppers and garlic. Heat oil in the large pot and add chopped vegetables. Cook until tender, about 5-8 minutes.
Next, add all remaining ingredients: black beans, crushed tomatoes, corn, chicken breasts, chili powder, cumin, black pepper and salt. Stir well. Bring to a simmer over medium-high heat then lower heat and cover pot. Cook for 25-35 minutes or until chicken breasts reach at least 165 degrees.
Remove chicken breasts from the pot and shred chicken with 2 forks or a hand mixer. Return the shredded chicken to the pot and stir to combine. Top with cheese or a dollop of sour cream if desired and serve with cornbread or tortilla chips.
Frequently Asked Questions
Yes! Good news… this recipe can easily be made in a slow cooker. Simply add all of the ingredients to the crock pot and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours. Once the cooking time is done, remove and shred the chicken breasts and return them to the slow cooker. Give the chili a good stir to combine before serving.
Let any leftovers cool completely and then store in an airtight container in the refrigerator for up to 5 days. To freeze, store in individual servings and freeze for up to 3 months. Defrost frozen chili in the refrigerator overnight and reheat on the stove or in the microwave.
Yes! Rotisserie chicken is a great trick to make this recipe cook even faster. You will still want to cook the chili for about 20 minutes so the flavors can blend well together and everything heats through. The cooking time helps to Add the cooked and shredded rotisserie chicken during the last 10 minutes of cooking time so it can heat thoroughly.
You could also use any leftover chicken you have from the week for this simple recipe as well. It is a perfect way to use up any chicken that could otherwise go to waste. Simply shred or chop it up and add at the last 10 minutes of cooking.
We used boneless skinless chicken breasts for this recipe because that is our preference however chicken thighs will also work in this recipe! If you use bone-in chicken just be sure that it is cooked to 165 degrees before shredding it off of the bone as it may take longer to cook.
One of my favorite things about chili is how customizable it is. I recommend making this chili once as written before tinkering with it. If you want to play with it after that try sweet potato, white onion or red onion instead of sweet onion, kidney beans, white beans, tomato paste or hot peppers to make spicy chili.
No this recipe doesn’t need any chicken broth. For this recipe you will not drain the beans, corn and tomatoes. All of the liquid needed for the chili will come from those.
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Looking for more hearty recipe ideas? Try our Easy Crock Pot Pulled Pork, Crock Pot Chuck Roast with Potatoes, Stuffed Pepper Casserole with Beef and Mushrooms, Sheet Pan Sausage Potatoes and Green Beans and Quinoa Turkey Stuffed Peppers.
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 2 red bell peppers, diced
- 3 tablespoons garlic, minced
- 2 15 oz cans black beans, undrained
- 1 28 oz can crushed tomatoes, undrained
- 1 15 oz can corn, undrained
- 1 1/2 pounds chicken breasts
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- Place a large pot on the stove and heat over medium heat.
- Chop onion, peppers and garlic.
- Heat oil in the large pot and add chopped vegetables. Cook until tender, about 5-8 minutes.
- Add all remaining ingredients: black beans, crushed tomatoes, corn, chicken breasts, chili powder, cumin, black pepper and salt. Stir well.
- Bring to a simmer over medium-high heat then lower heat and cover pot.
- Cook for 25-35 minutes or until chicken breasts reach at least 165 degrees.
- Remove chicken breasts from the pot and shred chicken with 2 forks or a hand mixer. Return the shredded chicken to the pot and stir to combine.
- Top with cheese or a dollop of sour cream if desired and serve with cornbread or tortilla chips.
See FAQ's for ingredient substitions and crock pot instructions!
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 363Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 72mgSodium: 1049mgCarbohydrates: 39gFiber: 11gSugar: 10gProtein: 37g