Chicken and Black Bean Chili

Silver Post Medal for All Time! 288 Posts
I submitted this because so many people like black beans and Mexican flavors. I have not made it and most likely will not because of the chiles and some of the other ingredients (allergic). But I hope some of you will enjoy it.


  • 1/2 cup olive oil (or vegetable oil) divided
  • 1 - 1/2 lbs. boneless, skinless chicken thighs, cut into 1-inch cubes
  • 2 to 3 Tbsp. chili powder
  • 1 Tbsp. cumin seeds
  • 2 cups diced yellow onions
  • 1 cup seeded, diced poblano chiles
  • 1 red bell pepper
  • 3 - canned chipotle chiles in adobo sauce, minced
  • 1/4 cup minced garlic
  • 1 - 14.5 oz.can black beans
  • 1 - 15 oz. can diced tomatoes
  • 2 ears corn, kernels cut from the cobs
  • salt
  • freshly ground pepper
  • 1 ripe avocado, halved, pitted, and diced
  • 1 cup cherry tomatoes, quartered
  • 1/2 red onion, diced
  • 1/2 bunch fresh cilantro, minced
  • 1/2 cup freshly squeezed lime juice
  • 2 jalapeno chiles, seeded and minced
  • 1- 1/2 tsp. kosher salt
  • 1/2 cup crumbled Mexican cotija cheese
  • 1/2 cup grated mixed cheddar and Monterey Jack cheeses


Heat 1/4 cup of the oil in a heavy-bottomed, 8-quart pot over medium heat.

Add the chicken, chili powder, and cumin seeds and saute until the chicken is cooked through, 4-6 minutes.

Transfer the meat to a bowl and set aside.

Return the pot to the heat, add the remaining 1/4 cup of oil, and cook the yellow onions, poblanos, bell pepper, chipotles, and garlic, stirring frequently, until the onions start to brown.

Stir in the beans with their liquid, tomatoes, and corn and return the cooked chicken with all its juices. Turn the heat down to low and simmer, stirring every 5 minutes, until the chicken is cooked through and tender, about 25 minutes. Season with salt and pepper.

In a large bowl, combine the avocado, tomatoes, onion, cilantro, lime, jalapenos, and salt. Set aside.

To serve, ladle the chili into bowls and top with the salsa and the cheeses.


Source: The Penny Saver Ad

By Vi Johnson from Moorpark, CA

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Bronze Post Medal for All Time! 216 Posts
May 6, 20120 found this helpful

Oh my gosh, I'm reading this recipe, and it just keeps getting better and better! This is a must try recipe, sounds very flavorful and colorful. This sounds like one I will want to can, and the salsa sounds like something I will serve with other meals. thank you!

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Bronze Post Medal for All Time! 216 Posts
May 12, 20120 found this helpful

This recipe is really outstanding! I tried it, and is delicious. The flavors are vibrant and wonderful. Spooning the salsa on top is just wonderful, but it is good without the salsa too. The salsa recipe is excellent - I'll make it for other meals too.


I put in only one chipotle pepper with adobo and it was just right for my taste. I can highly recommend this to all the folks out there. Thank you for posting it!

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