One-Pot Chicken and Black Bean Chili: Must-Try Recipe! -

A hearty and flavorful one-pot chili featuring chicken, black beans, corn, and a blend of spices. It’s an easy-to-make, family-friendly meal.

Scale

1 tablespoon olive oil
1 medium onion, chopped
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (4 ounce) can green chilies, mild or medium
1 cup chicken broth
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and black pepper to taste
Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla chips

Cook Mode Prevent your screen from going dark

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
Stir in the minced garlic, chili powder, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.
Pour in the diced tomatoes (with juice), rinsed black beans, drained corn, green chilies, and chicken broth. Stir well to combine.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the chili has thickened slightly.
Season with salt and black pepper to taste.
Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, cilantro, or crushed tortilla chips.

If you prefer a thicker chili, you can remove the lid for the last 5-10 minutes of cooking to allow some liquid to evaporate.
This chili is excellent for meal prepping and freezes well.
For a vegetarian option, substitute the chicken with an extra can of beans (like kidney or pinto) or firm tofu.