Spicy Black Bean Chili
A hearty, flavorful spicy black bean chili with tender shredded chicken, smoky peppers, and fresh cilantro, perfect for comforting dinners and chili lovers alike.
Ingredients
- 6 to 8 skinless, boneless chicken breasts ⓘ
- 1 large onion, finely chopped ⓘ
- 1 large red bell pepper, diced ⓘ
- 1 or 2 cloves garlic, minced ⓘ
- 1 Tbsp. olive oil ⓘ
- 1 tsp. chili powder ⓘ
- 1 tsp. dried oregano ⓘ
- fresh cilantro, chopped ⓘ
- 1 (14 1/2 oz.) can stewed tomatoes ⓘ
- 1/2 c. beer ⓘ
- 2 Tbsp. lime juice ⓘ
- 1 (15 oz.) can black beans, rinsed and drained ⓘ
- 1 or 2 fresh jalapeno peppers, seeded and diced ⓘ
- 1 tsp. crushed red pepper ⓘ
Instructions
- Place chicken in a medium skillet with 3/4 cup of water. Bring to boiling; reduce heat, cover, and simmer for 12 to 14 minutes or until no longer pink. Drain and cool. Use a fork to pull chicken apart into long, thin shreds; set aside.
- In a 2-quart saucepan, cook onion, bell pepper, and garlic in hot oil over medium-high heat until tender, but not brown.
- Stir in chili powder, oregano, and cilantro; cook for 1 minute more.
- Drain stewed tomatoes, reserving the juices, and set aside.
- Add reserved tomato juice, beer, and lime juice to the onion mixture; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.
- Coarsely chop the stewed tomatoes. Add tomatoes, shredded chicken, black beans, jalapenos, and crushed red pepper to the onion mixture.
- Simmer uncovered for 15 to 20 minutes more or until most of the liquid is absorbed and the chili is thick.
- Garnish with cilantro sprigs and serve with warm tortillas or cornbread.
Tips & Substitutions
For a vegetarian option, replace the chicken with additional black beans or lentils. You can also add corn for sweetness and texture. Adjust the level of spiciness by varying the number of jalapenos or crushed red pepper. Using fresh lime juice enhances the flavor, but bottled juice works in a pinch. This chili is a great way to use up leftover chicken from other dishes like Cheesy Chicken Tortilla Stack.
Serving Suggestions
Serve this spicy black bean chili with warm tortillas or cornbread for a complete meal. Top with additional cilantro, sour cream, or avocado for added creaminess. For a heartier meal, consider pairing it with sides like Mexican Style Chicken Spaghetti or a fresh salad. This dish also freezes well, making it perfect for meal prep.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of water or broth if it has thickened too much. You can also microwave individual portions for 1-2 minutes, stirring halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Black Bean Chili contains roughly 1247 calories, with 50g protein, 162g carbohydrates, and 49g fat. It is an excellent source of dietary fiber (136% of the Daily Value), iron (119% of the Daily Value), and protein (100% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 797mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in advance?
Yes, this chili tastes even better the next day! Prepare it ahead of time and store it in the refrigerator. The flavors will meld beautifully, making it a great option for gatherings or meal prep. Just remember to reheat thoroughly before serving.
What can I substitute for black beans?
If you don't have black beans on hand, you can use pinto beans or kidney beans as a substitute. They will provide a similar texture and protein content. Additionally, for a different flavor twist, you could try using chickpeas.
How can I make this dish milder?
To make the chili milder, you can reduce the number of jalapenos used or remove the seeds and membranes, which contain most of the heat. Additionally, using less crushed red pepper will help control the spice level. Pairing it with sour cream or avocado can also help temper the heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).