Chicken Chili with Black Beans

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This chicken chili with black beans recipe is delicious and easy to make! It's a wonderful combination of shredded chicken, black beans, kidney beans, bell peppers, spices, and beer.

It only takes about 15 minutes of hands on time and some time to simmer.

Why You Should Make this Chili Recipe

You're going to love the flavor in this chili! The combination of the spices (paprika, cumin, and adobo) add just a little heat, but a lot of depth. The beer helps tenderize the chicken while adding a sweet, malty flavor to the recipe.

Overall, it's just a really good bowl of chicken chili. It freezes well and develops more flavor the longer it sits in the fridge, so it makes great take to work leftovers or an excellent meal prep recipe.

Let it simmer away on your stove on a Sunday afternoon and eat if for lunches during the week!

Chicken Chili Ingredients

Here's what you'll need to make this recipe.

• 1 tablespoon olive oil 
• 1 teaspoon cumin 
• 1 teaspoon paprika
• 1 teaspoon adobo seasoning
• 2 teaspoons kosher salt, divided
• 1.5 pounds boneless, skinless chicken breasts
• 2 cloves garlic, minced
• 1 yellow onion, diced
• 1 red or orange bell pepper, diced
• 1 chipotle chili in adobo, diced
• 1 (12 ounces) bottle of beer (lager will work best)
• 1 cup chicken or vegetable stock
• 1 (14.5 ounces) can tomato sauce
• 1 (14.5 ounces) can black beans, drained and rinsed
• 1 (14.5 ounces) can kidney beans, drained and rinsed
• Optional for garnish - shredded Colby Jack cheese, sliced avocado, cilantro

How to Make Chicken Chili

Here's how to make chicken chili with beans and beer.

1. Heat the olive oil in a large pot over medium-high heat. 
2. Combine the cumin, paprika, adobo seasoning, and 1 teaspoon of kosher salt in a small bowl. Stir to combine and then rub it into the chicken breasts. 
3. Once the oil is hot, cook the chicken breasts on both sides for 3 minutes. Remove chicken from pot and set aside. 
4. Add the onion to the pot and cook for 3 to 5 minutes or until translucent. 
5. Add the bell pepper and chipotle chili to the pot and cook for 3 minutes. Then add the garlic and cook for 30 seconds, stirring continuously. Add the remaining salt. 
6. Pour half the beer into the onion mixture and use it to deglaze the bottom of the pot.
7. Stir and scrape the bottom of the pot, then add the rest of the beer, tomato sauce, beans, and stock. Stir to combine.
8. Nestle the chicken breasts into the chili, so they are covered by the liquid. Cover the pot, turn the heat up and bring the chili to a boil. Then reduce the heat and simmer the chili for 25 minutes. 
9. Remove the chicken breasts and shred them with two forks. Return the chicken to the pot. Stir and serve. 
10. Garnish with optional ingredients. 
11. The chili will keep in the refrigerator for up to three days or freeze for up to three months. 

More Chili Recipes to Try

If you like chili recipes, check out some of our other favorites!

• Slow Cooker Black Bean Chili
• Turkey Pumpkin Chili
• The Ultimate Vegan Chili
• Slow Cooker Brisket Chili

Tips for Making this Recipe

• We like using lager for this recipe, but feel free to use whatever beer you have on hand.
• If you don't want to use beer in this recipe, just add more chicken or vegetable stock!
• Swap in and out whatever beans you'd like - pinto beans work really well in this recipe too.