Fast and Easy Weekday Chipotle Chicken and Black Bean Chili Recipe
This chili is perfect for a fast weeknight meal. It comes together in under 30 minutes. It’s full of protein and not added fat! For vegetarians you can replace the chicken with a 1-2 lbs. of extra firm tofu, mashed.
Ingredients
- 2 tbsp. olive oil
- ½ red onion, finely chopped
- 1½ Tbs. chili powder
- 2 tsp. ground cumin
- 1 tsp. kosher salt, more to taste
- 1½ lbs. ground chicken (or 1-2 packages of
- extra firm tofu - for vegetarian version)
- 3 cans black beans, drained and rinsed
- 1 14-oz can of tomatoes, chopped or ½ 28-
- oz can
- 1-2 small chipotle chilies from the can with
- the adobo sauce
- Garnish and to serve
- Tortilla chips
- Finley chopped red onion
- Cilantro
- Limes
- Ripe avocado, diced
- Freshly ground pepper
- Shredded cheese
Instructions
- 1
Heat a large heavy bottomed pot over medium heat. Add the red onion to the pot and sauté until translucent. Add the chili powder, cumin and salt, stir.
- 2
Add the minced chicken and brown until all the chicken is opaque . Break up the larger pieces as you go. About 5-8 minutes.
- 3
In the meantime, in a blender or food processor, puree the tomatoes, chipotle chilies and half the black beans.
- 4
Add the contents of the blender, to the pot. Put 1 cup water in the dirty blender, swish it around and add that water to the pot. Add the remaining black beans and the cooked chicken to the pot as well.
- 5
Cook for about 15-25 minutes.
- 6
Serve with a squeeze of lime, minced red onion, avocado, cilantro and tortillas (and shredded cheese if you like). • If you want it a little healthier, serve over brown rice or eat as is. YUM! • Freezes well • If you want it a little thinner, add a little more water. Serves 4-6
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
You Might Also Like
More chicken & turkey recipes→
Chicken & Turkey
Zaatar Roasted Chicken with Onion and Garlic
This delicious recipe, inspired by Bon Appetit is easy and can be doubled to feed a crowd. It can be done well in advance or last minute.
July 17, 2022
Chicken & Turkey
Turkey and White Bean Smash Burgers
These burgers are unlike most turkey burgers. Because of the addition of white bean, they are so moist and delicious. You can serve them on a bun (not reflected in the nutritional analysis) or wrapped in a lettuce leaf with a slice of tomato!
June 29, 2022
Chicken & Turkey
Herbs De Provence Roasted Turkey Breast
Herb de Provence is a French aromatic herb mixture made up of thyme, rosemary, bay leaf, basil, savory, marjoram and can include lavender, fennel seeds and dries sage. It can be found in the spice section of most grocery stores.
June 25, 2022
Frequently Asked Questions
How do I make Fast and Easy Weekday Chipotle Chicken and Black Bean Chili?
This Fast and Easy Weekday Chipotle Chicken and Black Bean Chili recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 20 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this fast and easy weekday chipotle chicken and black bean chili ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.