Ingredients
- 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
- Radishes
- Fresh Cilantro
- Avocado
Directions
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.
Steps
1 Done | Prep Your VegetablesChop the red onion, bell peppers into a medium-size dice. Finely mince the garlic cloves. |
2 Done | Get a Large Soup PotAdd 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. |
3 Done | Add Stock and Simmer for 45-60 minutes |
4 Done | Serve and Garnish |
15 Comments Hide Comments
Oh this sure would hit the spot right now! It’s finally raining here is SoCal and chili sounds great!
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!
It’s raining and chilly here today and this looks sooo perfect and comforting right now!
I’d love this for lunch today!! –the green bell peppers and smoked paprika are calling my name!
Yummy! Perfect for this frigid weather we are having!
Perfect for a cold blustery day. Comfort food with a healthy twist!
I LOVE a good chicken chili! Nothing better on a cold day!
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.
This reminds me of the vegetarian chili my mom used to make. So yummy! I love chili this time of the year.
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!
I love smoked paprika and black beans (when I crave beans!) in chili is my favourite bean. Looks delicious!
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!