Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 (15 ounce) cans black beans, rinsed and drained
- 2 (14.5 ounce) cans diced tomatoes
- 2 (5 ounce) cans chicken, drained
- 2 (1.25 ounce) packages chili seasoning mix
- 1 teaspoon ground cumin
- salt and ground black pepper to taste
Why This Recipe Is So Delicious
This chili is warm and comforting with a rich blend of flavors. The combination of tender chicken and hearty black beans makes it both satisfying and nutritious. It’s a perfect dish for cozy family meals or gatherings.
Tips To Improve This Recipe
- Use boneless, skinless chicken thighs for juicier meat.
- Simmer the chili slowly to let the flavors deepen.
- Add a squeeze of lime or a handful of fresh cilantro before serving for a fresh finish.
- Simmer the chili slowly to let the flavors deepen.
- Add a squeeze of lime or a handful of fresh cilantro before serving for a fresh finish.
Directions
Warm the olive oil in a big pot over medium heat. Toss in the chopped onion and cook it, stirring occasionally, until it’s soft and fragrant. Next, add the black beans, diced tomatoes, chicken, chili seasoning, cumin, salt, and pepper to the pot. Break up any large chunks of chicken with your spoon so it shreds nicely as it cooks. Bring everything to a gentle boil, then lower the heat to medium-low and let it simmer for about 15 minutes, stirring now and then, until everything is heated through and the flavors have melded together.
Best Pairings For This Dish
Serve with warm cornbread or over a bed of steamed rice. A dollop of sour cream or shredded cheese on top adds creaminess. Pair it with a simple green salad to balance the richness.
Leftover Tips
Store leftovers in an airtight container in the fridge for up to four days. This chili also freezes well—just cool completely before freezing in portion-sized containers. Reheat gently on the stove or in the microwave until hot throughout.
