If you’re craving a hearty, soul-warming meal that’s bursting with flavor and creamy goodness, this Creamy Chicken Chili with Black Beans and Tomatoes Recipe is exactly what your kitchen needs. Imagine tender chicken combined with a symphony of spices, luscious tomatoes, and satisfying black beans, all simmered to perfect comfort-food bliss. It’s easy enough for a weeknight but impressive enough to share with friends and family. Trust me, once you make this, it’ll become a go-to meal you can’t wait to enjoy again and again.
Ingredients You’ll Need
Every ingredient in this recipe is carefully chosen to create a wonderful balance of taste, texture, and color. From the hearty chicken breasts to the vibrant bell peppers and rich black beans, each element brings something special to the bowl.
- 2 pounds chicken breast: The main protein powering this chili, tender and flavorful when cooked right.
- 2 tablespoons olive oil: Adds richness to the sautéed vegetables and helps brown the chicken beautifully.
- 1 onion, diced: Provides a sweet, aromatic base that deepens the chili’s flavor.
- 3 cloves garlic, minced: Packs a punch of pungent warmth that elevates the overall taste.
- 1 bell pepper, chopped: Adds a gentle crunch and a pop of color to brighten up the dish.
- 1 can (14 oz) diced tomatoes: Introduces juicy acidity and a fresh tomato flavor.
- 1 can (15 oz) black beans, drained and rinsed: A creamy, protein-rich addition that brings texture and depth.
- 1 can (15 oz) kidney beans, drained and rinsed: Adds hearty substance and a beautiful reddish hue to the chili.
- 1 can (15 oz) tomato sauce: Provides a smooth, saucy backbone to this stew-like chili.
- 2 cups chicken broth: Infuses moisture and layers of savory richness throughout the pot.
- 2 tablespoons chili powder: The star spice that gives a warm, comforting heat without overpowering.
- 1 tablespoon cumin: Brings an earthy, smoky note that perfectly complements the chili powder.
- 1 teaspoon paprika: Adds subtle sweetness and a dash of smokiness to round out the flavors.
- Salt and pepper to taste: The simplest way to balance and sharpen all the vibrant flavors.
- Optional toppings (shredded cheese, sour cream, chopped cilantro): These finishers add creaminess, tang, and freshness to your serving.
How to Make Creamy Chicken Chili with Black Beans and Tomatoes Recipe
Step 1: Sauté Your Aromatics
Start by heating olive oil in a large pot over medium heat. Once hot, toss in the diced onion and cook it gently until it turns translucent and soft, releasing those natural sweet aromas that are the foundation of every great chili. Then add the minced garlic, cooking it just for a minute so it doesn’t burn but gets fragrant enough to awaken your senses.
Step 2: Add the Bell Pepper
Next, introduce the chopped bell pepper to the pot. Cook it for a few minutes until it begins to soften, bringing a slight crunch and a splash of color that’s visually appealing and delicious.
Step 3: Brown the Chicken
Push the veggies to one side of the pot and add the chicken breasts. Let them brown evenly on all sides without rushing this step—it’s key to locking in flavor. This golden crust makes all the difference in the final taste and texture.
Step 4: Combine the Beans and Tomatoes
Now it’s time to bring the heartiness into the mix. Stir in diced tomatoes, black beans, kidney beans, tomato sauce, and chicken broth. These liquids and legumes combine to give the chili that rich, creamy body we’re aiming for.
Step 5: Spice It Up and Simmer
Add chili powder, cumin, paprika, salt, and pepper. These spices will fill the kitchen with tempting aromas as you bring the chili to a gentle simmer. Let it cook for about 20 to 25 minutes, stirring occasionally, so all the flavors meld together beautifully.
Step 6: Shred and Return the Chicken
Once the cooking time has passed, remove the chicken breasts to a cutting board and shred them with two forks. This step creates tender pieces that soak up all the delicious chili juices. Toss the shredded chicken back into the pot and simmer for an additional 10 minutes to marry the flavors even more.
Step 7: Season and Serve
Before serving, taste your chili and adjust the seasoning if needed. This is your chance to add a pinch more salt, pepper, or even a dash of extra chili powder if you like a little more heat. Serve hot, topped with your favorite garnishes to finish off this cozy, creamy masterpiece.
How to Serve Creamy Chicken Chili with Black Beans and Tomatoes Recipe
Garnishes
Adding the right garnishes turns this dish from delightful to spectacular. A sprinkle of shredded cheese melts into the chili’s warmth, sour cream adds a tangy creaminess that tempers the spices, and fresh chopped cilantro brings a bright, herbaceous note that cuts through the richness beautifully.
Side Dishes
This chili pairs perfectly with a variety of sides. Serve it alongside warm cornbread for a classic comfort combo, or scoop it over a bed of fluffy rice to soak up every last drop. Crisp tortilla chips are also fantastic for dipping and adding a crunchy contrast to the creamy texture.
Creative Ways to Present
For a fun twist, ladle this chili into small bread bowls or stuff it into baked potatoes, topped with your favorite garnishes. You could also turn it into a layered dip for game day by adding dollops of sour cream, guacamole, and shredded cheese in a glass dish. The possibilities are endless and always crowd-pleasing.
Make Ahead and Storage
Storing Leftovers
This chili holds up wonderfully as leftovers. Store any leftover portions in airtight containers and refrigerate for up to 4 days. The flavors deepen over time, making each subsequent meal even more satisfying.
Freezing
If you want to save some for later, this Creamy Chicken Chili with Black Beans and Tomatoes Recipe freezes beautifully. Portion it into freezer-safe bags or containers and keep it for up to 3 months. Thaw overnight in the fridge before reheating for a quick, comforting meal any day of the week.
Reheating
When reheating, warm the chili gently over medium heat on the stove, stirring frequently to prevent sticking and to evenly distribute heat. You can also microwave it in intervals, stirring in between to keep the texture creamy and delicious.
FAQs
Can I use other types of beans in this chili?
Absolutely! While black beans and kidney beans create a great texture and flavor combo here, you can swap in pinto beans or cannellini beans if you prefer. Just be sure to drain and rinse canned beans to keep the chili from becoming too thick or salty.
Is this recipe spicy? Can I adjust the heat?
This chili has a mild to medium heat level thanks to the chili powder and paprika. You can easily adjust the spice by adding more chili powder, some cayenne pepper, or even a diced jalapeño during cooking if you like it fiery. If you prefer milder flavors, simply reduce the chili powder.
Can I make this chili in a slow cooker?
Yes, you can! Brown the chicken and sauté the veggies first, then transfer everything into the slow cooker. Cook on low for about 6 hours or on high for 3-4 hours. Shred the chicken towards the end and stir well before serving.
What if I don’t have chicken breasts? Can I use thighs?
Chicken thighs are a luscious alternative with more fat content, giving a richer flavor. Adjust the cooking time slightly to ensure they’re cooked through, and the shredding step is just as easy. They can make the chili even more moist and tender.
Is this chili gluten-free?
Yes, this recipe is naturally gluten-free as long as your chicken broth and canned goods are labeled gluten-free. It’s a great option for those avoiding gluten but still wanting a satisfying, flavor-packed meal.
Final Thoughts
This Creamy Chicken Chili with Black Beans and Tomatoes Recipe is a true gem that combines ease, flavor, and heartwarming comfort in every bite. Give it a try when you want a no-fuss, delicious dinner that feels like a hug in a bowl. I promise, once you make it, it’ll quickly become one of your favorite recipes to share and savor with those you love.
Print
Creamy Chicken Chili with Black Beans and Tomatoes Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 6 servings
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful Chicken Chili featuring tender chicken breasts simmered with beans, tomatoes, and a robust blend of spices. Perfect for a comforting meal, this chili combines classic ingredients like black beans, kidney beans, and bell peppers with savory seasonings to create a delicious and satisfying dish.
Ingredients
Main Ingredients
- 2 pounds chicken breast
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) tomato sauce
- 2 cups chicken broth
Spices and Seasonings
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Optional Toppings
- Shredded cheese
- Sour cream
- Chopped cilantro
Instructions
- Heat the oil: Heat the olive oil in a large pot over medium heat until shimmering, preparing the base for sautéing.
- Sauté the onion: Add the diced onion to the pot and cook, stirring occasionally, until the onion becomes translucent and soft.
- Add garlic: Stir in the minced garlic and cook for another minute to release its aroma without burning.
- Cook bell pepper: Add the chopped bell pepper and sauté for a few minutes until it softens slightly but still retains some texture.
- Brown the chicken: Push the cooked vegetables to one side of the pot, add the chicken breasts, and cook until browned on all sides, ensuring a flavorful crust.
- Add the liquids and spices: Stir in the diced tomatoes, black beans, kidney beans, tomato sauce, chicken broth, chili powder, cumin, paprika, salt, and pepper to combine all ingredients evenly.
- Simmer first phase: Bring the chili to a gentle simmer and cook uncovered for about 20-25 minutes, stirring occasionally to prevent sticking and to blend flavors.
- Shred the chicken: Remove the chicken breasts from the pot, shred them using two forks, then return the shredded chicken back to the pot.
- Simmer second phase: Continue simmering the chili for an additional 10 minutes to allow the shredded chicken to absorb the flavors.
- Adjust seasoning: Taste the chili and adjust salt, pepper, or spices as needed to suit your preference.
- Serve: Serve the chili hot, offering optional toppings such as shredded cheese, sour cream, and chopped cilantro to enhance the dish.
Notes
- For a spicier chili, consider adding a diced jalapeño or a pinch of cayenne pepper.
- You can substitute chicken breast with chicken thighs for a juicier texture.
- This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- To make it gluten-free, ensure that all canned products and broth are certified gluten-free.
- If desired, use low-sodium broth to reduce sodium content.
