"This a recipe I came up with after getting a few ideas from a friend. The combination of chipotle and cilantro really complete this chili." — KORREN
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skinless, boneless chicken breast halves - cut into 1 inch pieces
sea salt to taste
chili powder, or to taste
ground cumin, or to taste
dried chipotle chili pepper, ground into powder
ground black pepper to taste
ground cayenne pepper
yellow onion, diced
green bell pepper, diced
yellow bell pepper, diced
1 (15 ounce) can
kidney beans, undrained
1 (15 ounce) can
black beans, undrained
1 (11 ounce) can
whole kernel corn, drained
green pepper sauce (e.g., Tabasco®)
1 (6 ounce) can
roasted garlic tomato paste
fresh cilantro, chopped
I made a few changes to this one. I actually won a Chili cookoff with this. Instead of the Green Sauce, I added Diced Green Chili's. It was a hit! The flavor was wonderful!!
This recipe was not quite right for me. It was a good jumping off point, but as soon as I added the 3 cups of chicken stock in place of the water (I never did ad the other two!), it never got back on track from there. I had to doctor it up with more than double the spices and extra beans. I think good chili doesn't really need a recipe, it's best made to taste.
This is a very delicious chili. I loved that it contained chicken for a nice twist and the 2 types of beans added nice color with the corn & peppers. Very colorful. I happen to enjoy a very spicy chili so I added about 1/2 tbl. more chili powder, 1/2 tbl more cayenne pepper, 2 diced jalapenos & 1 tsp more cumin powder. I also found the chili to be a little too runny because of all the water. I simmered for an extra 20 minutes and it was still "soupier" then I prefer. Next time, I would add 3 cups during the first step adding water in the recipe but I would only add 1 cup in the second step adding water in the recipe. I served it by topping with sliced jalapenos, sour cream, shredded mexican cheese & chopped cilantro. Will make again...
really fantastic, would defintely make again...
very good, made this on a couple occasions. i omitted the corn and replaced it with a can of diced tomatoes, and i would also suggest omitting a cup or two of the water.
Great Recipe! Family likes it. Reduce to 4 cups of water(I used chicken both ) for a thicker chili. And I used chicken thighs in place of chicken breast.
Great! Always looking for ways to add beans and fiber to meals. Could not find green Tobasco locally, so added a small can of green chiles to the mix. Will make this one, again.
I thought this recipe was wonderful. The aroma of all the spices just woke the sences. The cilantro was a refreshing addition to the recipe. I let the water in the first part of the recipe simmer a liitle more than it asked and then add the second part and the chili was thick enough, A well rounded Chili. Will make again!!!:)
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Black Bean Chili
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 310
** Calories from Fat: 77
The kick of herbs and spices gives this chili amazing flavor, with less fat.
A flavorful chili that’s a little lighter and less fatty.
See how to make roasted sweet potato chili.