Julie Clark
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Black Bean Chicken Chili
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This black bean chicken chili with quinoa is a perfect wholesome meal for dinner or lunch. It is made in one pot and loaded with proteins and nutrients.
I am in love with Mexican flavors. In particular, I love making Mexican chili at home because it is so easy to prepare and can be made into a one pot wonder. Chili possibilities are endless!
This variation of chili that includes quinoa, black beans and chicken. It has amazing flavors combined with veggies and a variety of proteins. It is definitely a healthier version of traditional chili as it is prepared using lean chicken together with quinoa and black beans.
Why you’ll love this recipe:
- hearty & filling
- healthy
- full of Mexican flavors
- and super easy to make with only about 20 minutes prep
How to Make Black Bean Chicken Chili
To make this Mexican black bean chicken chili, I used canned black beans, fresh red pepper, onions, fresh tomatoes, Mexican spices and of-course ground chicken. In order to turn this chili into a wholesome dinner, I also added quinoa. Quinoa is high in protein, fiber, B vitamins and many minerals.
- Heat oil in a stock pot on medium heat.
- Add minced garlic and sauté until fragrant for about 30-40 seconds.
- Then add onions and cook until translucent for about 3-4 minutes.
- Add ground chicken and sauté until the pink color disappears (approx. 5-6 min).
- Now add diced tomatoes, red pepper, cumin powder, cayenne pepper and Mexican chili powder and mix until well combined.
- Add black beans, quinoa and chicken stock; mix well and bring the mixture to a boil
- Season with salt, cover the pot and simmer on low heat for about 20 min.
Chili Toppings
You can use cheese, sour cream, corn chips and avocado slices. I went with low-fat sour cream, Mexican cheese blend and oven baked corn chips to add a little crunch in my chili.
Make Ahead Chili or Leftovers
Let me tell you one more secret to making this black bean chicken chili even super tasty. Prepare it and enjoy them the next day. Leftover chili tastes absolutely amazing the next day as spices and flavors infuse into every bit of this dish with time.
Don’t worry…if you want to eat it the same day it’s still so comforting and good. Just enjoy the leftovers the next day for lunch!
What to Serve with Chili
Salad and cornbread is always a good choice when serving chili. You can try caesar salad or frito salad. And here are some cornbread recipes:
Black Bean Chicken Chili
This black bean chicken chili with quinoa is a perfect wholesome meal for dinner or lunch. It is made in one pot and loaded with proteins and nutrients.
Servings 6 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients
- 2 cans black beans drained and rinsed
- 1 pound ground chicken
- 3-4 tomatoes diced
- 1/2 cup quinoa
- 1 red pepper diced
- 1 medium onion diced
- 3-4 garlic cloves minced
- 4 cups chicken stock
- 2 tablespoons Mexican chili powder
- 1 1/2 teaspoons roasted cumin powder
- 1/2 teaspoons cayenne pepper
FOR TOPPINGS
- 1/2 cup chopped cilantro
- 1/3 cup sour cream
- 1/3 cup cheese blend
- crushed tortilla chips
Instructions
- Heat oil in a stock pot on medium heat.
- Add minced garlic and sauté until fragrant for about 30-40 seconds.
- Then add onions and cook until translucent for about 3-4 min.
- Add ground chicken and sauté until the pink color disappears (approx. 5-6 min).
- Now add diced tomatoes, red pepper, cumin powder, cayenne pepper and Mexican chili powder and mix until well combined.
- Add black beans, quinoa and chicken stock; mix well and bring the mixture to a boil
- Season with salt, cover the pot and simmer on low heat for about 20 min.
- Once done add chopped cilantro and serve warm.
- Top individual bowls of chili with some cheese, crushed tortilla chips, and sour cream.
Video
Notes
The calories shown are based on the soup serving 6, with 1 serving being ⅙ of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 374kcal | Carbohydrates: 37g | Protein: 28g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 297mg | Potassium: 1013mg | Fiber: 8g | Sugar: 3g | Vitamin A: 730IU | Vitamin C: 26.2mg | Calcium: 72mg | Iron: 3.4mg
