Black Bean Chicken Chili

Yield: Makes 8 servings


  • 3  (15-oz.) cans black beans
  • 1  large sweet onion, chopped
  • 1  pound ground chicken
  • 2  tablespoons  vegetable oil.
  • 4  teaspoons  chili powder
  • 1  teaspoon  ground cumin
  • 1/2  teaspoon  pepper
  • 1/4  teaspoon  salt
  • 1  (14-oz.) can low-sodium fat-free chicken broth
  • 2  (14.5-oz.) cans petite diced tomatoes with chilies (jalapenos would be awesome but just too strong for some of us!)
  • Toppings: sour cream (we used Greek yogurt) , shredded Cheddar cheese (2%), lime wedges, sliced jalapeño peppers, chopped fresh cilantro, chopped tomatoes, corn chips. 
  • We had this with baked tortilla scoops and guacamole.   Wonderful!


1. Rinse and drain 2 cans black beans. {Do not drain third can.}

2. Sauté chopped onion and ground chicken in hot oil in a large Dutch oven over medium heat 6 minutes. Stir in chili powder and next 3 ingredients; sauté 1 minute. Stir in drained and undrained beans, chicken broth, and diced tomatoes. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer 10 minutes. Serve chili with desired toppings.

Veggie Black Bean Chili: Substitute 12 oz. or more of meatless burger crumbles and vegetable broth for the chicken broth