In my last post, I mentioned a chili we had with our cornbread. Well, here it is! 🙂
I love this chili! It’s a nice switch up from your beef chili. I always like to include sausages or ham steak (plus bone for flavor) in my pot of chili. I find it gives it texture than just plain old ground meat. Leftovers are fabulous in nachos or chili macs. I used mine for nachos. Sorry! Didn’t get a chance to photograph it. Chris got too hungry and couldn’t wait. 😉
I’m always looking for new ways to make chili, care to share some of your favorite recipes?
- 1 pound of ground chicken
- 1 pound of sweet Italian chicken sausage links, casings removed
- olive oil for cooking
- 1 large onion, chopped
- 3 cloves of garlic, finely chopped
- 1 mini sweet pepper, seeded and chopped (I used a red one)
- 1 jalapeño pepper, seeded and chopped (leave the seeds in if you want heat and spiciness)
- 1 1/2 tablespoons of chili powder
- 1 tablespoon of ground cumin
- 1/2 tablespoon of ancho chili
- 1/2 tablespoon of smoked paprika
- 1/2 teaspoon of dried oregano
- 1 dried bay leaf
- 2 tablespoons of tomato paste
- salt and pepper to season
- 1 cup of beer (I used a Belgian style pale ale)
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can black beans
- 1 tablespoon of chopped fresh cilantro
- Garnish (optional):
shredded cheddar cheese
fresh cilantro, finely chopped
In a large Dutch oven over medium high heat add olive oil, ground chicken and chicken sausages. Crumble and brown meat. Once cooked, use a slotted spoon to transfer meat into a bowl; set aside. Remove any grease left in the pot, if any.
Drizzle olive oil and add onions and garlic. Cook until soften then add peppers (sweet and jalapeño). Add chili powder, cumin, ancho chili, paprika, oregano, bay leaf, tomato paste and cooked meat. Season with salt and pepper. Stir to combine. Then pour the beer and scrape the bottom of the pot. Let it bubble and reduce, about 2 minutes. Add diced tomatoes, tomato sauce and black beans. Continue to stir then cover and bring to a boil. Reduce the heat to medium low and leave the lid ajar. Simmer for 30-35 minutes. Discard bay leaf and check for seasoning. Stir in cilantro. Ladle chili into a bowl and garnish with cheese, sour cream and cilantro, if desire.
61 thoughts on “Chicken and Black Bean Chili”
This chili is such a welcome change to a classic cold weather dish! I love substituting chicken and other non-beef meats in dishes that are traditionally beef-based. This looks wonderful. I have a white chicken chili that I am very pleased with but I am going to try your chicken and black bean chili for sure!
Oh wow – this chili looks so so good! The color – the spices – yummy!
I have been looking for a non red meat chili dish for ever. Thanks for the recipe!
The color of this chili is so rich and dark – yummy !!
What a lovely bowl of chilli! I would never have thought to include beer. What a great idea Anne!
I was eager to see this recipe since you mentioned in your last post. I love all things chili and this one looks so darn amazing and cozy. I’d eat a bowl full of it right now, it sounds so comforting! x
Anne – this looks fantastic! Cant wait to try it!
Hey Larry, so glad to hear! Let me know if you dig it as much as I do. 🙂
I made chili with cornbread last night! As I’m sitting here in my frigid office, freezing my butt off, I’m majorly craving a bowl of your steaming chili. It looks so warm and delicious!
Adding sausage or ham bone is a great idea to give chili more depth of flavor. This looks hearty, flavorful, and delicious.
We are big chili fans so I can’t wait to make this as I love black beans! Looks delicious!
I love the colors of this chili. I particularly appreciate dish like this these days!
My husband eats lots of ground meat, but here in Germany ground chicken or turkey ain’t common. I would love this fabulous chicken chilli too.
Beautiful chili, girl! I can’t wait to make our first batch of fall chili and I like how you changed it up with chicken. Mmmm. Thanks for sharing!
Oh.My.Goodness! Anne, it’s not really fair that this in front of my face and my mouth is watering! I have to have this now. Chili is one of my very most favorite meals to have this time of year. (Although I make it in the summer time.) But, this looks amazing! I especially love black beans, too! Sharing and pinning!
Now Chef Anne its Time because we are going in the winter and the chili is good to keep warm,its nice in the winter to eat a bit spice,nice suggestion of you Anne,Thank you!
I am making this next week when the cold front knocks at our door. Definition of cold front= Hi 82 Lo 63. I’ll take the weather change and eat chili!
Your look and sound marvelous.
I’ve been on a black bean kick lately. I love this chili. I have set my mind to make a chili this year (first timer here) so this will be awesome. I might have to try it with the cornbread too 😉
beer AND sausage. good call 😀
I love making chili in the fall–this sounds so good!
Ooo I like that this has both chicken and sausage in it … and beer! I love using beer in chili! And now I have officially put chili on our meal plan for next week – I’m dying to have some …. with cornbread of course!
These are days and nights for chili…and I’m sitting here wondering why I’ve never made it before! Looks like a great meal!
Beautiful chili and gorgeous photos Anne!
Ahhh. The final piece to the puzzle. A delightful chili to go with that amazing cornbread in your last post. I so love it! Looks great!
You serve your chili just the way I like it – with sour cream and cheese. YUM! I like to make nachos or chili cheese burritos with leftovers.
This looks amazing! Pinning! Have a great weekend, Anne!
I love smoked paprika. All the spices in this sound so delicious! Thanks for sharing it. I hope to make it sometime when it cools off a little more here.
Oh man.. this looks so comforting and inviting. I made chilli once with pork cubes and chickpeas. Just wanted a lot more meaty texture with the cubes. And chickpeas only cos I had them. Turned out so well.
Just mouthwatering…looks delicious!
whoa!!!!! This looks sooooooo delicious!!!! and flavorful !!! Yummmm! 🙂
The perfect meal to enjoy that delicious cornbread with- looks so hearty and comforting! Love it!
I hadn’t thought of making chilli over the summer, but now I see your photos chilli is on the list for next week!
It is definitely getting to be Chili season! I love one full of ingredients – this looks wonderful and perfect for a cooler day – pinned!
Chili is a must have in our house, especially during the colder months. This looks amazing! I can tell it’s packed with flavor because it’s loaded with lots of fun seasonings. 🙂
I’ve been away too long, can’t count the number of awesome dishes you’ve put on your table in 3 weeks. This chili and cornbread make my mouth water! Perfect for the beginning of the fall season!
Thanks Jan! Hope you had a good few weeks of time off! 🙂 Happy Friday!
OMG I’m drooling!!! So excited for chili season 🙂 Have a great weekend!
Yum, I’m always looking at chilli recipes and thinking I should make some. I will actually make this recipe on the weekend, it looks too good to pass up!
This looks fabulous!
There is autumn chill in the air which means chili time. Thanks for sharing this timely recipe.
So many flavours – it looks great! I would love to try the cornbread too.
Anne, you always have my kind of food here. This chili looks perfect, and your photos make me want to dive in. Delicious!
I love chili but don’t get to have it much because it’s not my husband’s favorite. This looks delicious, so I’ll at least enjoy it through the photos 🙂
Oh goodness gracious! Your chili looks amazing! May I have a large bowl please? Extra cheese on top would be nice too. 😛
Lovely spices in this dish!
That looks divine! I’ve never made “chili” before and I love that you used ground chicken here instead. Loving all the spices 🙂
I am so excited for chili season this year! Love how hearty and stick to your ribs good this looks!
In the fall I can never get enough food chili recipes – and this one looks pretty much perfect! Definitely going to have to try!
I was looking forward to your recipe and it certainly was worth waiting for…it sounds spicy and delicious.
The depth of color in these photos is awesome! I want to grab a spoon and dig in! Ground chicken is the only ground meat we eat and black beans are the only beans I like. I think this recipe was tailor made for me. 🙂 As soon as there is a chill in the air, we start craving chili. Thanks, Anne!
Good chili! I love soup and chili weather. I’m making the season’s first batch of chili today, and on Saturday making a different chili for a dinner party. I don’t often make chicken chili, and should – it works so well. Good stuff – thanks.
Love that you used ground chicken and chicken sausages! Looks so flavorful!