This comforting black bean chicken chili makes a hearty, wholesome dinner. It’s a fresh twist on classic chili recipes, which often pair dark beans with beef or pork, and poultry with white beans. This chicken and black bean chili throws those rules out the window. Instead of ground chicken, we use big chunks of chicken breast, giving the chili a stew-like texture and heft.

If you love the kick of southwestern recipes, you’ll appreciate the zingy mix of sweet bell peppers, spicy chiles, smoky chili spices and juicy tomatoes. The result is a bit lighter than ordinary chili, but every bit as comforting. Serve it with buttery cornbread and a big dollop of sour cream for a simple, satisfying meal.

Ingredients for Black Bean Chicken Chili

• Cubed chicken breasts: Boneless, skinless chicken breasts are a go-to protein because they’re easy to slice and cook.
• Aromatic vegetables: Red peppers, onion and garlic lend sweet, punchy flavor to the broth.
• Olive oil: This healthy cooking oil imparts flavor to the chicken.
• Canned green chiles: Canned chiles easily add smoky heat, no slicing or roasting required!
• Spices: This recipe keeps things simple with chili powder, cumin and coriander.
• Black beans: Canned black beans are healthy and convenient. Rinse them before adding to the pot.
• Canned Italian stewed tomatoes: The easiest way to chop canned tomatoes? Use a pair of kitchen scissors, and stick them directly into the open can to cut up the tomatoes. Hands also work—just be careful of any sharp edges.
• Chicken broth or beer: Many chili recipes call for beer, which adds a sweet, malty flavor to the broth. Use a lighter-colored beer, such as Corona. Any top chicken broth brand is an equally delicious option.

Taste of Home