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This healthy, delicious Chicken Black Bean Chili, made with rotisserie chicken and lots of fresh veggies, is a perfect way to warm up a chilly day.
The first time I made this Chicken Black Bean Chili it disappeared in the blink of an eye, so now, I always make a double batch!
Stay healthy with lots of veggies
With all the sickness going around at this time of year, I like to sneak lots of healthy veggies into my meals whenever possible, to help fortify our immune systems. I found onions, garlic, jalapeno, carrots, celery and red bell pepper in the fridge and they all went into this Chicken Black Bean Chili. The plethora of vegetables, not only significantly bump up the nutritional value of this chili, but also adds lots of flavor as the veggies cook and meld into the delicious broth.
A kitchen magic trick!
I chop the vegetables pretty fine for my chilies and like them to be a fairly uniform size for a pretty presentation. My Vidalia Chop Wizard makes a job like this super easy! I was curious to see how long it would take me to chop all these veggies with my little kitchen workhorse so I had Scott set a timer and... Are you ready? It took me 2 minutes and 30 seconds to go from this:
to this:
How cool is that? By the way, this is not a sponsored post, I just love this handy little gadget, as it saves me so much time in the kitchen.
A few tips regarding the Vidalia Chop Wizard...
It's important to do your chopping in three simple steps. I had Scott take a few pictures to illustrate what I mean.
- First of all, prep your veggies to fit within the cutting grate. This takes just minutes and may mean slicing an onion or cutting up a carrot or bell pepper to fit the grate.
- Next, bring the lid down until you feel the chopper engage slightly with the vegetable. This gets the cutting started and prevents any damage to the chopper.
- Finally, (this is the fun part!), give it a good whack with the heel of your hand. Scott laughs when he hears "whack", "whack", "whack" as he knows (most likely) something delicious is in the making.
I use this chopper to dice the hardest, most dense veggies like carrots, potatoes, even winter squash! Have you heard the old saying; "Many hands make light work."? I say; "This chopper makes my work much lighter."!
Rotisserie chicken or leftovers
You don't need a rotisserie chicken to make this Chicken Black Bean Chili. Any leftover chicken, even turkey will work great. Or you could roast a few breasts using this Roasted Chicken Breasts with Lemon, Garlic and Rosemary recipe or saute some skinless, boneless breasts using this Juicy, Tender Baked Chicken Breasts recipe. It's up to you. I really like how having a rotisserie chicken on hand makes meals like this so easy.
I love Costco rotisserie chickens because they're large, have great flavor and the meat is super tender. We don't have a Costco near us so when we go, I often buy a couple of chickens and pop one or more in the freezer (wrapped tightly to prevent freezer burn). I thaw it in the refrigerator and use it just like I would a regular rotisserie chicken.
So, whether there's snow in the forecast or not, whether you live north, south or on the Mason Dixon line, don't let this cozy season slip by without making a pot of this flavorful Chicken Black Bean Chili. You very well might be like me and find yourself making a double batch the next time around!
Café Tips for making this Chicken Black Bean Chili
- This chili is delicious on its own, but it's fun to offer optional toppings; like tortilla chips, fresh tomatoes, shredded cheese, diced white onion, cilantro, sour cream, or Greek yogurt (our favorite), diced avocado, salsa and/or fresh lime wedges. For a fun casual meal, I just leave the chili right in the pot, surrounded by bowls of the toppings and let guests serve themselves.
- If you're using diced onions as a topping, try to find a white onion. White onions are crisp and mild in flavor compared to yellow onions. They're the ones traditionally used in south-of-the-border salsas and guacamoles.
- A rotisserie chicken from Costco will yield about 4 cups of diced or shredded chicken breast, 5 cups if you include the dark meat. I find chickens from other grocery chains are smaller and will yield slightly less meat. If you have a little less, that's fine, the chili will still be wonderful.
- You could actually omit the chicken altogether in this recipe and have a delicious, super healthy, vegetarian chili. You'd also want to leave out the bacon and add an additional tablespoon of olive oil.
- As stated above, there's one strip of thick-cut, smoky bacon in this recipe. The fat is not removed after the bacon is crisp and golden. It serves as a source of wonderful flavor and also subs for part of the oil that the veggies are sauteed in. If you're watching calories, no worries! An average strip of uncooked, thick cut bacon has 140 calories, which means only 14 calories are added per serving of chili - but loads of delicious flavor! So don't omit the bacon (unless, of course, you're vegetarian).
- You might think it strange, but there are two corn tortillas that are diced and added to the vegetable sauté in this Chicken Black Bean Chili. These tortillas will melt into the broth and add a delicious depth of flavor to the chili. What to do with the rest of the package of corn tortillas? They make delicious quesadillas; just sandwich chicken and shredded cheese between two corn tortillas. Add a little oil to a sauté pan and cook on both sides until golden. Serve with salsa on the side for a delicious lunch. Corn tortillas can also be frozen. I like to divide them up and place 3-4 each, in small ziplock bags. When I use them, I can pull out just what I need, and not try to pry them apart from a big stack.
- There's a teaspoon of sugar in this savory chili recipe. That might seem unusual but don't worry, it doesn't make the chili sweet but it does balance out the tomatoes and spices.
- Chili powders can vary drastically in spiciness. Start with 1-2 teaspoons. You can always add more towards the end, if you find you want more spicy heat. If you do add more chili powder at the end, be sure to let the chili simmer a little longer to let the spices meld and marry.
- This Chicken Black Bean Chili recipe can be made in a slow cooker. I didn't use my slow cooker because the bacon has to be sautéed till crisp on the stovetop to render the fat. It's also important for the aromatics (the onion, garlic, spices and other veggies) to be sauteed before combining with the broth and tomatoes to enhance the flavor. Rather than dirtying an additional pot, I just pop my chili into a low temp oven and let it do it's magic there. If you're going to be gone all day, or simply prefer to use the slow cooker, just transfer the mixture to the slow cooker after all ingredients have been added and cook on low for 4-6 hours or until the veggies are very tender.
- The recipe calls for a can of corn. During the cold winter months, when fresh corn is not available and/or reasonably priced, I like to use Summer Crisp Corn. It comes in an 11-ounce can and is sweet and crisp. You can find it with other canned corn at the grocery store
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Thought for the day:
But God demonstrates his own love for us in this:
While we were still sinners, Christ died for us.
Romans 5:8
What we're listening to for inspiration:
This healthy, delicious Chicken Black Bean Chili, made with rotisserie chicken and lots of fresh veggies, is a perfect way to warm up a chilly day.
- 2 strips thick-cut smoky bacon
- 3 cloves garlic finely minced
- 1 large onion diced small
- 3 stalks celery diced small
- 4 medium carrots diced small
- 1 large red bell pepper diced small
- 1 medium jalapeno finely minced
- 2 small (6-inch) corn tortillas
- 1-2 teaspoons chili powder see Café tips above
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 cups low-sodium chicken broth
- 2 14.5 ounce cans fire-roasted canned tomatoes
- 2 15.5-ounce cans black beans rinsed and drained
- 1 4-ounce can mild diced green chilis undrained
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 11-ounce can sweet corn see Café Tips above
- 4 cups diced or shredded rotisserie chicken
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Preheat oven to 300˚F.
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Cut bacon in length lengthwise then cut into thin (¼-inch) pieces width-wise. Add bacon and olive oil to a large Dutch oven or heavy-duty stockpot. Cook over medium heat until bacon is crisp and golden. Do not discard fat.
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Add garlic to the pot and stir for 30 seconds until fragrant. Then add diced vegetables, diced corn tortillas, chili powder, cumin and oregano to the pot and stir well. Continue to cook for 8-10 minutes, stirring occasionally until veggies are beginning to soften and onions are translucent.
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Add broth, tomatoes, black beans, green chilis, salt and sugar. Stir to combine and bring to a boil. Cover and place in the oven for 2 hours.
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Place pot on the stovetop, add chicken and cook, uncovered for 10 minutes to thicken broth and meld flavors. Add corn and cook for another 1-2 minutes until heated through.
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Serve chili on its own or with toppings listed above in the post under Café Tips.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
See Café Tips in the post above for the slow cooker technique.
Maureen R says
Just delicious! The house smells heavenly.
Jean Smith says
This was absolutely the best chili ever. I did not include the bacon (didn’t have any) or the garlic (it doesn’t like me) but it was outstanding without either. My husband LOVED it and wants me to add it to the rotation, often! Thank you for the great recipe.
Chris Scheuer says
Yay! So happy you enjoyed it, Jean! Thanks for sharing your results!
Christi Gillette says
Costco Rotisserie Chicken already in the package!! Husband is tearing it up now!! The smells coming out of the oven are amazing. We just got home from a warm vacation and the colder weather here in Seattle...Soup/chili sounded great! Your recipes were hard to chose from. This one was the first to try...Can't wait to taste it...
Chris Scheuer says
Welcome home, sounds like you pick the perfect dish for a chilly evening! Hope you enjoy it, Christi!
Christi Gillette says
It was amazing and a huge hit with my parents too! Thanks for another amazing recipe!!!!
Chris Scheuer says
Yay! Thanks for sharing your results, Christi!
Theresa says
Made this tonight and it was excellent. Baked two large boneless, skinless chicken breasts (using your recipe on your site) that I needed to use from the freezer and only needed to buy a few items to add to what I had on hand. Both my husband and daughter kept commenting on how great it smelled when I was cooking it in the oven. We all loved it and my daughter, who is not much of a carnivore, had seconds. This is defintely a keeper for our family. The only thing I would add is that I needed to add water to keep the chili from becoming too dry. Thank you Chris!
Chris Scheuer says
Thanks for sharing your results, Theresa! I'm so happy you enjoyed this Chili!
Sheila in MD says
Very excited to try this....wondering your thoughts on trying in crockpot instead of oven? Thanks! Love your recipes!
Chris Scheuer says
Hi Sheila, I think you could definitely make this in the crockpot. I would just do steps 1-3 on the stovetop before adding to the slow cooker - unless of course, you have one of the slow cookers that you can sauté in. Hope you enjoy it!
Sheila in MD says
Thanks so much! And yikes...I posted again! Apologies!
DC says
Another winner! Made this and can't wait for my husband to get home from work so we can dig in! (Might not wait, haha!) Delicious. Thanks for sharing this recipe!
Chris Scheuer says
Yay!! So happy you took the time to share your results DC! Enjoy! But do save him a bit 🙂
Susan says
I made this yesterday and it was delicious! Had a second serving for lunch today, and it was even better. This is a perfect recipe for those following Weight Watchers Freestyle program. Incredibly filling, tasty, and very low in points.
Chris Scheuer says
Thanks, Susan! So happy you enjoyed it and it's great to know how the Weight Watchers information too!
Karen Calanchini says
We had this for dinner last night , along with Tostitos, a thin and crispy corn chip. A side of broccoli with grainy mustard and corn bread made with sour cream and chilis took it over the top. Tonight will be leftovers and I plan to serve with diced raw onion on top, and coleslaw. We are big veggie eaters so this chili was perfect for us. I, too, have learned to tuck veggies into many recipes. We stay healthy and fit.
Thanks for the healthy and lighter recipes Chris.
Chris Scheuer says
Thanks Karen, I like your toppings!
Susan says
This is the perfect weather for this amazing chili, Chris! How delicious and satisfying this looks on our chilly, snowy day here.
sue | theviewfromgreatisland says
What a gorgeous chili Chris!! I've just come down with the flu and I really need my husband me to make up a giant pot for me 🙂
John/Kitchen Riffs says
Snow and chili just go together, don't they? And chicken and black beans are a wonderful chili pairing. This looks excellent -- thanks.
Jennifer @ Seasons and Suppers says
This is perfect for our Winter, too! Loving all the goodness, combined with all the deliciousness 🙂
Mary Ann | The Beach House Kitchen says
Wow! This looks awesome Chris! I LOVE all the veggies. This would be perfect for a crowd for the Super Bowl!
Kathy says
Made this tonight. I used extra olive oil instead of the bacon because my daughter doesn't eat bacon. Everyone loved it!!! Thank you!!
Tricia @ Saving Room for Dessert says
So perfect for the cold weather we're having. We too got a little snow - maybe a little more than a inch, but the cold weather sure hung on. Wish I had a big bowl of this delicious chili!
Lisa Huff says
Love this idea! Looks so good!
Chris Scheuer says
Thanks Lisa!
Liz says
We're having a wee reprieve from the bitter cold, but I'm certain I'll need to make a batch of this chicken chili next week when the temps plunge again! Have a great week! xo
Kristi Patterson says
Hello Chris,
This looks delicious and I plan to make it soon!
I thought I'd mention - if you read the blog post it makes perfect sense, but you titled the recipe "Chicken Black Bean Chili" and the rotisserie chicken is not mentioned in the ingredient list or in the instructions. There is mention of it near the title, so if the recipe is printed that should jog the shopping memory.
Chris Scheuer says
Sometimes I'm such a dingbat! Thanks for pointing this out Kristi, the recipe has been corrected!
Kristi says
It was delicious and left-overs were good too! I really like it with a spoonful of sour cream on top.
Chris Scheuer says
Thanks so much Kristi, we love the leftovers too. It just seems to get better and better!
Angie@Angie's Recipes says
Looks so delicious and warming! And those fresh cilantro...too cold to find some at this time of year..
Nona says
There's no chicken listed in the ingredients - although it's mentioned in the Café Tips. Any suggestions for how many boneless skinless breasts to use if not using rotisserie chicken?
Laura | Tutti Dolci says
This is the perfect winter comfort meal! Love your healthy twist on a classic!
Ginny Hartzler says
We live so close to you, yet I had no idea that it hardly ever snows! This is perfect for the deep winter, and Phil loves black beans!
Sandra Watson says
Oops, I see the part about baking it now! I stayed up too late watching UGA play Alabama last night, I think. I suspect I'll find chicken in the ingredients list soon, too!
Chris Scheuer says
Haha, I don't have that excuse, Sandra! I did forget the chicken but it's been corrected now!
Monique says
I was so tempted by that chopper in Fl..unfortunately there was nary an ounce of space or weight to be had.
Looks great..and that turquoise pot:) Love it..bet the chili was delish too..we have had a very inclement start to the new year..chil was on the menu also:)
cheri says
I can see why this chili went fast, looks delicious. Also love all the veggies you added. This should help keep the cold weather blues away;)