Chicken and Black Bean Chili

Chicken and Black Bean Chili

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. 😉

Chicken and Black Bean Chili

I’m always looking for new ways to make chili, care to share some of your favorite recipes?

Chicken and Black Bean Chili

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  • 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
    sour cream
    fresh cilantro, finely chopped

Chicken and Black Bean Chili


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.

Chicken and Black Bean Chili


61 thoughts on “Chicken and Black Bean Chili

  1. 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!

  2. 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

  3. 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!

  4. 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!

  5. 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!

  6. 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 😉

  7. 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!

  8. 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.

  9. 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!

  10. 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!

  11. 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.

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