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–+ servings
Chicken chili dished up in a black bowl.

Cozy Chicken Chili with Black Beans (Homemade Chili Paste Recipe)

This cozy chicken chili with black beans is comfort in a bowl! Made with tender chicken, hearty beans, and a rich homemade chili paste, it’s the perfect family dinner for cool nights. Make it mild or spicy, freeze the leftovers, and enjoy a real-food meal that’s easy, nourishing, and full of flavor.
3.40 from 10 votes
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Course: Dinner, Main Course
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8 Servings
Calories: 254kcal
Author: Carolyn Thomas
Cost: Varies

Equipment

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

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.

Nutrition

Calories: 254kcal | Carbohydrates: 18g | Protein: 32g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 634mg | Potassium: 859mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1328IU | Vitamin C: 23mg | Calcium: 60mg | Iron: 2mg
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