Smoky Chicken and Black Bean Chili Recipe
Smoky Chicken and Black Bean Chili. Such a favorite, where ever I take it! When the temperature drops outside, this Tex-Mex inspired chili is great for tail-gate parties, quick weeknight meals, and any weekend gathering.
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I can’t help it. I love all things soup and chili. I’m even happy to eat warm soup in the thick of summertime when the temperatures soar.
Maybe you’ve been looking for just the best chicken chili recipe to make for your family or the tailgating gang. This is it!
Because this chicken chili is made with tomatoes, it’s technically a red chicken chili recipe, but we also love a really hearty white chili, too….like White Chicken and Rice Chili or an Easy Rotisserie Chicken Soup with White Beans and Cilantro.
I’m always looking forward to Fall here in Kansas – we love soups and chilis! Because of that, I’ve got over 30 soup, stew, and chili recipes right here on my blog to share with you.
Some of our other favorites are Tex Mex Corn Chowder, Mom’s Easy Instant Pot Chili, and, of course, 6-Ingredient Creamy Chicken Enchilada Soup, since it can be whipped up in a flash with basic pantry ingredients.
Things to Love About Smoky Chicken and Black Bean Chili –
- It will be an absolute HIT wherever you serve it – be ready to hand out the recipe.
- You can customize this chili any way you please! Want more green chilies? Go for it. Don’t like black beans? Use chili beans instead.
- The beer really makes the broth nice and tangy….don’t skip it, please!
What Ingredients Will You Need to Make Smoky Chicken and Black Bean Chili?
- Olive oil (can substitute canola or vegetable oil)
- Aromatics: onions and garlic
- Spices: chili powder and ground cumin
- Tomato paste
- Diced tomatoes
- Green chilies
- Rotisserie chicken (or substitute chicken that you cook at home)
- Black beans
- Chicken Broth
- Cornmeal and Water
How to Make Chicken and Black Bean Chili in 3 Easy Steps
1. Cook the onions, garlic and spices in the oil in a large stock pot or Dutch oven; when the onions have softened add the tomato paste, cooking it so it can brown.
2. Add the diced tomatoes, green chilies, shredded chicken, black beans, chicken broth, beer, and chipotles; simmer to let the flavors meld.
3. Combine the water and cornmeal; stir this mixture into the chili and let it thicken. Serve with your favorite toppings.
Recipe Tips for Making Chicken Chili –
- Is this chili good with other types of beans?
- Can I double this recipe? Does this chili freeze well?
- Can I substitute other cooked meats in place of the chicken?
- Is there anything I can substitute for the beer in this recipe?
Use any type of cooked beans that you prefer in this chili – pinto beans, chili beans, white chili beans, Northern beans, even black-eyed peas would be good.
This chili doubles (even triples) very easily to make big batches for feeding a crowd. You can make this chili ahead and freeze it to use later.
Any cooked meat can be substituted for the cooked shredded chicken in this recipe – cooked sausage, ground beef, pulled pork, shredded roast beef – use your imagination!
If you don’t want to include the beer called for in this recipe, simply substitute chicken or vegetable broth. (But remember, the alcohol always cooks out when you simmer this chili, and the beer really gives it a nice “tang”.)
Other Chili and Tex Mex Recipes to Enjoy –
- White Chicken and Rice Chili
- Instant Pot Chili-Dog-Chili Bowls
- Low Carb Tex Mex Taco Pie
- Hillbilly Chili with Cinnamon Rolls
- Tex Mex Cowboy Casserole
- How to Make Indian Fry Bread Tacos
Printable Directions for Making Smoky Chicken and Black Bean Chili
Smoky Chicken and Black Bean Chili
- 2 Tbs. extra virgin olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 2-3 tsp. chili powder
- 1 tsp. cumin
- 3 Tbs. tomato paste
- 28 oz. can petite diced tomatoes with juice
- 4 oz. can fire-roasted diced green chilies
- 3 cups meat from a rotisserie chicken shredded
- 15 oz. black beans rinsed and drained
- 2 cups chicken broth
- 12 oz. beer can sub chicken broth if you wish, but beer makes this recipe SO GOOD and TANGY!!
- 1-2 tsp. minced chipotles in adobo sauce
- 3 Tbs. cornmeal
- 1/2 cup water
- assorted toppings as desired, such as cilantro, shredded cheese, sour cream, guacamole, etc.
- In a Dutch oven or large stock pot over medium heat, add the oil. When the oil is nicely hot, add the onions, garlic, and spices; cook for 8-10 minutes until the onions are softened and translucent and the spices are well blended with all of the ingredients.
- Stir the tomato paste into the onion mixture and cook, stirring often, until the tomato paste is more brown-ish in color than it is bright red. Add a splash of chicken broth, as needed, while browning the tomato paste; this will make it easier to stir and also keep it from sticking to the bottom of the pot too much.
- Add the diced tomatoes, green chilies, shredded chicken, black beans, chicken broth, beer and chipotles, bringing the chili just to a boil. Reduce the heat, simmering the chili over low heat for 25-30 minutes, stirring occasionally.
- In a bowl, combine the cornmeal with the water; add this to the chili, stirring well to combine. Let the soup simmer for a few more minutes as it thickens up, stirring often.
- Serve steaming bowls of chili garnished with desired toppings.
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