Black Bean Chicken Chili

“It’s 6:00 pm, and you have a delicious, healthy meal for your family… you effortlessly cooked this delicious dish… and best of all, you made it in less than 10 minutes!”

Sound crazy, or impossible?

Then keep reading to learn how you can come home from a crazy day and still put a tasty dinner on the table without stress or mess.


Serves 8


1 large Rotisserie chicken, shredded and chopped into bite-sized pieces

1 large green pepper, chopped

1 large onion, chopped

5 cloves of garlic, minced fine

olive oil

2 tsp. Salt

1 Tbsp. oregano

3 Tbsp. chili powder

2 tsp. cumin

1 tsp. cayenne pepper

45 oz. black beans from a can (with liquid) – this is approximately 3 small cans of black beans or 1 large can and 1 small can

32 oz. Chili-ready tomatoes

½ jar spaghetti sauce (we like mushroom)

6 oz. tomato paste


To prepare this hearty, award winning chicken chili, saute’ green pepper and onion in olive oil until soft. Add garlic and cook another 1-2 minutes. Add remaining seasonings and chicken, and mix until thoroughly combined. Add remaining ingredients and simmer for about 25 minutes.

Tricks and Tips:

We’ve made this chili the night before, and heated it up in the crockpot the next day for a party. For parties, we’ll do one pot of black bean chicken chili and one pot of white chicken chili.

This chili freezes very well.

Serve with sour cream, cheddar cheese and cornbread (or French bread or sourdough) for a complete meal.

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This entry was posted on Saturday, January 28th, 2012 at 10:12 pm and is filed under Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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