Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Ingredients 0/8
Reasons You'll Love It
This chili is packed with rich flavors and comforting spices that remind you of home. The combination of tender chicken and hearty black beans makes it both satisfying and nutritious. It’s a perfect dish for chilly days or when you want something warming and filling.
Tips For Perfect Results
- Use boneless, skinless chicken thighs for extra tenderness and flavor.
- Simmer the chili slowly to allow the spices to fully develop.
- Taste and adjust seasoning before serving to get the perfect balance of heat and savoriness.
- Simmer the chili slowly to allow the spices to fully develop.
- Taste and adjust seasoning before serving to get the perfect balance of heat and savoriness.
Directions
Warm the olive oil in a big pot over medium heat. Toss in the chopped onion and cook it, stirring occasionally, until it becomes soft and fragrant. Next, add the black beans, diced tomatoes, and chicken to the pot. Sprinkle in the chili seasoning, cumin, salt, and pepper. Use your spoon to break up any big chunks of chicken so it’s shredded nicely. Bring everything up to a gentle boil, then lower the heat to medium-low and let it simmer for about 15 minutes until it's heated through and the flavors meld together.
What To Serve With This Dish
Serve this chili with a dollop of sour cream or a sprinkle of shredded cheese on top. It pairs well with warm cornbread or tortilla chips for added texture. Fresh cilantro and a squeeze of lime juice can brighten the dish and add a fresh finish.
Leftover Storage Guide
Let the chili cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to four days. You can also freeze portions for up to three months—just thaw and reheat gently on the stove or in the microwave.
42
people cooked this recipe
