This chicken chili with black beans is the kind of recipe that warms your belly and makes the whole house smell amazing. Perfect for chilly evenings or when you’ve got family gathered around the table.
If you need a quick dinner, a simple white bean chicken chili will do just fine. But when you’ve got a little more time and want that deep, rich, homemade flavor, this chicken chili with black beans is the one to make. The secret is the homemade chili paste. It takes a few extra minutes, but oh my goodness, the flavor it brings just can’t be beat.
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Quick Look at This Recipe
- ✅ Recipe Name: Chicken Chili with Black Beans
- ✅ Ready In: 35 minutes
- ✅ Yield: 8 servings
- ✅ Calories: 250 per serving
- ✅ Tools: Dutch oven, food processor
- ✅ Freezer Friendly: Yes! Freeze in an airtight container for up to 3 months.
- ✅ Why You’ll Love It: The homemade chili paste gives this chili a rich, deep flavor you just can’t get from a jar.
- ✅ Tip: Roast your dried chili peppers outdoors or near a window since the fumes can be spicy.
What Makes This Recipe Unique?
Chicken chili with black beans is cozy, nourishing, and full of real-food goodness that will have everyone coming back for seconds. Here’s why I think you’ll love it:
- It’s a One-Pot Wonder - Less cleanup, more flavor, and a meal that feels like a hug in a bowl.
- Totally Adaptable - Our family loves Mexican-inspired cuisine, so we enjoy trying recipes like black bean enchiladas, creamy white chicken enchiladas, and fajitas de lengua (beef tongue recipe). Chili, though, is one of those recipes that always makes an appearance because it’s so easy to make your own.
- Uses What You Have - Do you have leftovers from your best whole roasted chicken recipe? Or maybe you recently learned how to can chicken? Perfect. This chili makes it easy to stretch your pantry and reduce waste.
- Packed with goodness. You’re getting plenty of protein from the chicken and fiber from the beans, so it’s hearty and satisfying.
- Confidence-Building - If you’re learning to cook from scratch, this recipe is a simple, success-filled win that will make you feel capable in your kitchen.
Key Ingredients
For a full list of ingredients and measurements, check out the recipe card below.
- Chili Paste - The homemade chili paste gives this dish that deep, from-scratch taste you just can’t get from store-bought chili powder.
- Chicken Broth (or Stock) – Homemade chicken bone broth is recommended.
- Chicken – You will need approximately 6 cups of cooked chicken.
- Black Beans – Canning beans is surprisingly easy. If you don’t have black beans on hand, pinto beans or Great Northern beans are suitable alternatives.
Recipe Instructions
Step 1: To make the chili paste, toast dry chilies in a large pan over medium heat until brittle and smoking – a little blackening and blistering is fine, but remove chilies from the heat before completely blackened.
Step 2: Add toasted chilis, cilantro, ½ an onion, 3 cloves of garlic, smoked paprika, cumin, coriander, lime juice, and salt to a food processor and pulse to blend. Add avocado oil 1 Tablespoon at a time to thin and allow the ingredients to combine completely into a paste consistency. Transfer paste to a bowl and set aside.
Step 3: Place a large Dutch oven over medium heat and add avocado oil to coat the bottom of the pan. Once the oil is hot, add diced onions and sauté until translucent and beginning to brown. Add minced garlic and sauté 1-2 minutes more. Whisk chili paste and broth or stock into the onions and garlic, whisking until the chili paste is evenly distributed throughout the broth. Bring to a simmer. Add cooked chicken, tomatoes, and beans. Continue to simmer for 15 minutes. Taste chili and add salt, if needed. Simmer for 5 minutes more.
Step 4: Serve chili with toppings, or refrigerate and reheat to serve the next day. Flavors will continue to develop over 24 hours, so the chili often tastes better the next day.
Recipe Tips
- Roast Carefully - Those chili fumes can be strong, so roast outdoors or under a vent.
- Thicken it Up - If your chili’s a little thin, whisk in a few tablespoons of masa harina at the end. It adds body and a hint of corn flavor.
- Mix Up Your Chicken - A blend of dark and white meat gives the best texture. This is also a great way to use leftover roast chicken or home-canned chicken.
Serving Suggestions
This recipe is a crowd-pleaser on its own, but you can make it even better by adding your own twist. Try some of these toppers to suit your taste.
- Chopped Cilantro – Garnish with fresh chopped cilantro just before serving.
- Cheese – Sprinkle with shredded cheddar, Monterey Jack or cotija cheese.
- Corn Chips – Tortilla chips are a great match for chicken chili. Serve it with crunchy, salty tortilla chips for dipping and scooping. The mix of crisp chips and hearty chili is unbeatable.
- Lime Wedges – Enhance the lime flavor and the aesthetic appeal by serving each bowl with a lime wedge.
- Sour Cream – To tame the spice and add creaminess, stir in a spoonful of sour cream towards the end of cooking. Or serve with a dollop of sour cream or Greek yogurt on top.
- Corn – Want more veggies? Throw in some frozen or freeze dried corn kernels for color and nutrition.
- Stretch the Meal – To make it stretch, serve the chili over white rice or with warm cornbread.
Make Ahead and Storage Instructions
This chili is a great make-ahead meal. Store it in the fridge up to 4 days or freeze it in an airtight container for up to 3 months. To serve, thaw overnight and reheat gently on the stovetop.
And remember, like so many homemade meals, it tastes even better the next day as the flavors meld.
The Homestead Kitchen
This chicken chili with black beans recipe was featured in issue No.36 of the Homestead Kitchen magazine. If you desire a life of self-reliance but find yourself scrolling through social media, watching the lives of others who are fulfilling YOUR dream, then this magazine was designed just for you.
Our goal as established homesteaders is to share all we have learned, both the good and bad, to support you and help you build the confidence you need to chase your homesteading dreams.
Enter the Homestead Kitchen magazine. This beautiful, well-designed magazine, curated with homesteading information like recipes, DIY instructions, tips and tricks, and easy-to-follow guides, will save you time and headaches on your homesteading journey.
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Cozy Chicken Chili with Black Beans (Homemade Chili Paste Recipe)
Equipment
- chef knife
- cutting board
- Whisk
- Food Processor or high-powered blender
- Dutch Oven A well-seasoned cast-iron or enameled Dutch oven works great.
Ingredients
For Chili Paste
- 1-3 ounces dried chili peppers
- 3 cloves garlic
- 1 bunch cilantro
- ½ yellow onion
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 Tablespoons lime juice
- ½ Tablespoon salt
- avocado oil to thin
For Chili
- 2 Tablespoons avocado oil
- 1 yellow onion
- 3 cloves garlic minced
- ⅔ cup chili paste
- 1 quart bone broth or stock
- 2 pounds chicken cooked and shredded
- 3 cups diced tomatoes
- 3 cups beans cooked and rinsed
- salt to taste
Instructions
To Make the Chili Paste
- Toast dry chilis in a large pan over medium heat until brittle and smoking – a little blackening and blistering is fine, but remove chilis from the heat before completely black.
- Add toasted chilis and other chili paste ingredients to a food processor and pulse to blend.
- Add avocado oil 1 Tablespoon at a time to thin and allow the ingredients to combine completely into a paste consistency.
To Make the Chicken Chili
- Place a large Dutch oven over medium heat and add avocado oil to coat the bottom of the pan.
- Once the oil is hot, add diced onions and sauté until translucent and beginning to brown. Add minced garlic and sauté 1-2 minutes more.
- Whisk chili paste and broth (or stock) into the onions and garlic, whisking until the chili paste is evenly distributed throughout the broth. Bring to a simmer.
- Add cooked chicken, tomatoes, and beans. Continue to simmer for 15 minutes.
- Taste chili and add salt, if needed. Simmer for 5 minutes more.
- Serve chili with toppings, or refrigerate and reheat to serve the next day. Homesteading Hack: Flavors will continue to develop over 24 hours, so the chili often tastes better the next day.
Notes
- Roast Carefully - Those chili fumes can be strong, so roast outdoors or under a vent.
- Thicken it Up - If your chili’s a little thin, whisk in a few tablespoons of masa harina at the end. It adds body and a hint of corn flavor.
- Mix Up Your Chicken - A blend of dark and white meat gives the best texture. This is also a great way to use leftover roast chicken or home-canned chicken.
- Chopped Cilantro – Garnish with fresh chopped cilantro just before serving.
- Cheese – Sprinkle with shredded cheddar, Monterey Jack or cotija cheese.
- Corn Chips – Tortilla chips are a great match for chicken chili. Serve it with crunchy, salty tortilla chips for dipping and scooping. The mix of crisp chips and hearty chili is unbeatable.
- Lime Wedges – Enhance the lime flavor and the aesthetic appeal by serving each bowl with a lime wedge.
- Sour Cream – To tame the spice and add creaminess, stir in a spoonful of sour cream towards the end of cooking. Or serve with a dollop of sour cream or Greek yogurt on top.
- Corn – Want more veggies? Throw in some frozen or freeze dried corn kernels for color and nutrition.
- Stretch the Meal – To make it stretch, serve the chili over white rice or with warm cornbread.
