Chicken and Black Bean Chili

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Make this bowl your signature chili!

Chili, while taking many of its spices and flavoring from Mexican cuisine, is an American dish that originated in Texas. Originally a staple among families who couldn’t afford more expensive cuts of meat, chili started out using inexpensive cuts of meat and beans, traditionally cheap and easy to come by, and relied on chili peppers for its flavor. Today, chili has evolved into a dish with many variations. At chili cookoffs, Superbowl parties, and in kitchens across the country, chilis are made with red meat, chicken, or no meat at all, and combine everything from black beans to red beans to tomatoes and corn and carrots.

At Skinny Ms., we enjoy cooking up a warm pot of healthy, satisfying chili, and we’ve got loads of recipes to satisfy your particular taste in this warming, spicy dish. This Chicken and Black Bean Chili recipe abounds with flavor, and uses low-fat and low-calorie ingredients that make it a healthy choice. Chicken is a low-fat, low-calorie staple that is inexpensive and easy to find. Both chicken and black beans provide a ton of lean protein, and black beans add dietary fiber to this nutritious meal.

We’ve cooked this up with a variety of flavors that mingle together to produce one tasty dish. Tangy tomatoes, sweet carrots, earthy cumin, and spicy chili powder provide a whopping amount of flavor. And you can enhance that flavor with the delicious spice of a stemmed and seeded chili pepper, as well as bell peppers for extra sweetness. This chili will have friends and family clamoring for seconds and asking for the recipe!

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Chicken and Black Bean Chili

Lean and super tasty, this chili is perfect when you want a comforting meal on a cold night.
Yield 6 people
Serving Size 1.25 cup
Course Dinner, Lunch
Cuisine American
Author SkinnyMs.

Ingredients

  • 1 pound boneless and skinless chicken breasts chopped into bite sized cubes
  • 15 ounces black beans can, drained and rinsed
  • 1 jalapeno or chili pepper of choice, stemmed, seeded and chopped (optional)
  • 1/2 cup bell pepper red, green, yellow, or mix, chopped
  • 1/2 cup carrots chopped
  • 1/2 cup celery sliced
  • 15 ounce diced fire-roasted tomatoes with juice can
  • 2 cups chicken broth low-sodium preferred
  • 2 garlic cloves minced
  • 1/4 cup onion chopped
  • 2 teaspoons chili powder ancho chili powder is especially good here
  • 2 teaspoons cumin
  • 1 bay leaf
  • 2 1/2 tablespoons olive oil divided
  • 1/4 cup cilantro coarsely chopped, for garnish (optional)
  • 1/2 teaspoon salt more or less to taste

Instructions

  • Sauté chicken in one tablespoon of olive oil over medium heat for 8 to 10 minute. Remove the chicken from the pan and set aside.
  • Add 1-1/2 tablespoons of olive oil and onions, bell peppers, carrots and celery over medium heat until the onion is softened and translucent. Add the minced garlic and cook for 30 seconds to a minute until golden and fragrant.
  • Add the broth, tomatoes in liquid, black beans, spices and, chicken, stir well. Simmer over low heat, partially covered, for 45 minutes to 1 hour, or until carrots are tender.
  • Serve with any of the following toppings, if desired: thinly sliced/diced hot chili peppers, plain low-fat Greek yogurt, low-fat cheddar cheese, sliced scallions, or crumbled baked tortilla chips.

Nutrition Information

Serving: 1.25cup | Calories: 266kcal | Carbohydrates: 21g | Protein: 25g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 173mg | Fiber: 7g | Sugar: 4g |
SmartPoints (Freestyle): 2
Keywords Diabetic-Friendly, Gluten-Free

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SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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34 Comments

  1. Made this recipe for dinner tonight, we added white navy beans as well. We did not garnish with cilantro, mainly because we didn't have any, We used whole fire roasted tomatoes that I chopped up. As my daughter and I are TRYING to lose weight, we appreciate great tasting food to help us get through it! As it was simmering my kitchen was Smelling amazing!

  2. I made this and did deviate from the recipe except added more chicken. It turned out very soupy. I added 32oz broth (4 cups). Not sure how to fix it. Please advise. thanks

  3. I added a small can of tomato sauce and tomato paste. It made it a little more chilli like I think. Super tasty!!!! Thank you for the recipe

  4. Lisa, OMG, yes it does. I freeze this recipe in pint or quart jars. Be sure to defrost in the fridge, which can take a couple of days. For faster thawing, place the jar in a bowl of cold water. You can then reheat after a few hours.

  5. I made this tonight delicious I used normal chopped tomatoes but added just under a teaspoon of smoked paprika in hope to produce a fire roast tomatoes taste, altho I have never had fire roast tomatoes to even know what they taste like but it tasted delicious also couldn’t get black bean used two thirds of a jar of red kidney beans rinsed and drained, will certainly make this again.

        1. Neither olive oil or chicken broth are zero points, this is where the points are coming from. Seasonings, salt spices, and herbs are also not on the list, however typically have little to no effect on points etc.

  6. Made this for myself and my girlfriend. We are tryimg to lose weight and sick of bland healthy food. Super easy and delicious

    1. Hi Louise, Cutting calories and fat certainly doesn’t have to mean cutting flavor. I’m glad you both enjoyed it!

  7. I made this in my instant pot. Put all the ingredients in with frozen chicken and it was delicious! Definitely a keeper recipe.

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