Chicken and Black Bean Chili

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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 SkinnyMs., 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!

Chicken and Black Bean Chili

Lean and super tasty, this chili is perfect when you want a comforting meal on a cold night.
Course: Dinner, Lunch
Cuisine: American
Keyword: Diabetic-Friendly, Gluten-Free
Servings: 6 people
Calories: 266kcal
Author: SkinnyMs.


  • 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


  • 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.


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

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34 Comments on "Chicken and Black Bean Chili"

  1. Barbara  June 7, 2015

    Is the jalapeno just for garnish? I don't see where to add it when cooking. Thanks!

    • SkinnyMs  June 8, 2015

      The jalapeno is an optional ingredient. It can be added along with the black beans and spices.

    • Miya  June 24, 2015

      If you prepared this dish, how did you like the recipe Barbara?

  2. Rhonda  August 10, 2015

    I made this one night last week and it was so good! Very tasty!!

  3. Amy Schrader  September 21, 2015

    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!

    • SkinnyMs  September 22, 2015

      Amy, I'm so happy you enjoyed the chili and the smell. 🙂

  4. Eileen Decker  September 23, 2015

    Do you add the chicken back into the pot when you add the broth? Thank you. Smells amazing!

    • SkinnyMs  September 23, 2015

      Yes, add the chicken back in when you add the black beans and spices. 🙂

      • Eileen Decker  September 23, 2015

        Thank you, that's what I did. It was delicious and enough left over for 2 more servings.

        • SkinnyMs  September 24, 2015

          YAH!!! 🙂

  5. Jennifer  December 19, 2015

    Can you just throw it all in the crockpot and let it cook all day? That’s my favorite way to make chili!

  6. Cindy  January 13, 2017

    Does his freeze well?

    • Gale Compton  January 14, 2017

      Cindy, It freezes fine. Just be sure to defrost in the fridge before reheating. 🙂

  7. Betty Claxton  January 17, 2017

    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

    • Gale Compton  January 18, 2017

      Betty, If it’s too soupy, try using a measuring cup and removing 1-2 cups of liquid. Keep us posted. 🙂

  8. Donna  September 28, 2017

    I can’t find fire roasted tomatoes where I live (Canada) What can I replace it with?

    • Gale Compton  September 28, 2017

      Donna, A can of diced tomatoes is perfectly fine. The taste is the same. 🙂

  9. Briana  November 8, 2017

    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

    • Jennifer Hanford  November 9, 2017

      That sounds delicious, Briana!

  10. Lynn  November 26, 2017


  11. Gale Compton  February 10, 2018

    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.

  12. Bev  February 25, 2018

    I have made this dish many times with chicken and without love it!!!

  13. jeanette hill  June 26, 2018

    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.

    • Erin Milller  June 26, 2018

      We’re glad that you enjoyed it, Jeanette! 🙂

  14. Lynda  July 31, 2018

    With the new freestyle WW. This is probabl1y 1 point per serving!

  15. Emily  August 7, 2018

    I put this in the recipe maker on the freestyle plan and it is 2points per serving!!

    • Nichole Furlong  August 9, 2018

      Thanks Emily, we’ve updated the recipe to reflect the new Freestyle points!

      • Tara  November 3, 2018

        Can I ask where the points are coming from? I am new to WW but all the ingredients look to be on the 0 point list.

        • Nichole Furlong  November 3, 2018

          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.

  16. Louise Spencer  January 30, 2019

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

    • Chef Sallie  January 31, 2019

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

  17. Michelle  January 20, 2020

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

    • Erin Milller  January 22, 2020

      Awesome, Michelle! We’re so glad you enjoyed it! Thanks for letting us know!


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