Black Bean and Ground Chicken Chili

Black Bean and Ground Chicken Chili

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Adjust Servings:
2 Tablespoons Olive Oil
1 large Red Onion
2 Green Bell Peppers
2 Garlic Cloves
1 Tablespoon Ground Cumin
1 Tablespoon Chili Powder
1 Tablespoon Garlic Powder
1 Tablespoon Smoked Paprika Powder
2 pounds Organic Ground Chicken
15 ounces Black Beans
28 ounces Crushed Tomatoes
2 teaspoons Kosher Salt
0.5 teaspoon Ground Black Pepper
1 cup Low Sodium Chicken Stock
Optional Toppings
Plain Greek Yogurt
Fresh Cilantro

Black Bean and Ground Chicken Chili

  • 90 minutes
  • Serves 6
  • Medium


  • Optional Toppings



Sometimes comfort food is the way to go, especially a one-pot black bean and ground chicken chili!

I love using ground, dark meat chicken but any ground meat will work for this chili.

This recipe is packed with vegetables like bell peppers, beans and tomatoes.

What makes a good chili a great chili are all of the spices.

Five spices to be exact because the more, the better!

This pot of chili also makes a great left over meal and continues to develop flavor while resting in the refrigerator.

Eat this chili as is or serve it with some crusty bread for dipping or a slice of cornbread!

Leave your review for this black bean and ground chicken chili in the comment section below.



Prep Your Vegetables

Chop the red onion, bell peppers into a medium-size dice. Finely mince the garlic cloves.


Get a Large Soup Pot

Add olive oil to a large soup pot and turn to medium heat.

Once the oil is hot, add the chopped onion and sauté for a couple of minutes then add the garlic, stir and cook for another minute.

Next, add all of the spices to the pot: cumin, chili powder, garlic powder and smoked paprika, stir to combine.

Add the ground chicken and bring up the heat to medium-high. Stir and break up the meat and coat it evenly with the spice and onion mixture.

Cook until the meat is browned, about 5-7 minutes. The meat does not have to be fully cooked through at this point.

Add chopped bell pepper, drained and rinsed black beans and the crushed tomatoes. Add salt and pepper then stir to combine.


Add Stock and Simmer for 45-60 minutes

Add 1 cup of chicken stock then bring the heat up to high and bring the mixture up to a simmer.

Once at a simmer, cover the pot and lower the heat to low.

Cook for at least 45 minutes or up to an hour.

Give it a stir and taste. Adjust salt and/or pepper if needed.


Serve and Garnish

Serve and top with a bit of greek yogurt, radish and cilantro.

Avocado and grated cheese are also great!

This dish makes for great leftovers as it tends to get more flavorful overnight!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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17 Comments Hide Comments

I am digging the addition of the smoked paprika…I adore that spice!! Thanks for sharing a great chili recipe!! I’ll have to try it!

Love it! It’s so cold here and I want a bowl right now. I really like your topping options – they brightens up and balances out the chilli.

Comforting chilli is all I need right now! It’s shtorming in Northern California and oh so hard to leave the house in rain! Better to have a bowl of chilly!

This looks so yummy and comforting and I love all of the warming spices in there, especially all that smoked paprika!

Mmm, it does feel like chili season and you can’t have too many types! So easy to pull out of the freezer for quick suppers too. I like the idea of a chicken chili that isn’t white — and we love smoked paprika!

Why did I never think to add smoked paprika to my chili? I am going to have next time. 🙂

Black Bean and ground chicken chili is full of delicious flavors!
A great recipe – thank you for sharing Joni!

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