Julie Clark
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Black Bean Chicken Chili
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This black bean chicken chili with quinoa is a healthy meal for dinner or lunch. It is made in one pot and loaded with proteins and fiber.
I am in love with Mexican flavors. In particular, I love making Mexican chili at home because it is so easy to prepare and can be made into a one pot soup. From sweet & spicy chili to a summer chili, hearty chili possibilities are endless!
This variation of ground chicken chili with black beans, quinoa and chicken. It has amazing flavors combined with veggies and a variety of proteins. It is definitely a healthier version of traditional chili as it is prepared using lean chicken together with quinoa and black beans.
🗒️ A note from Julie
This is one of my favorite winter soups to serve to guests. I’ve made it three times in the past month for friends. It is naturally gluten-free and healthy. It fits many high protein, high fiber eating plans and friends can choose what toppings they add to the soup.
Add a side salad, tortilla chips and a fresh fruit salad. Just like that, an easy dinner for company!
Ingredients
- Black beans and ground chicken. Two forms of lean protein to make this chicken chili recipe healthy!
- Quinoa. This is a simple grain that adds fiber. This chili keeps you feeling full!
- Onions and red bell pepper. Thankfully there is not alot of chopping and veggie prep in this recipe.
- Tomatoes. Use fresh tomatoes if you have them, but I generally use petite diced tomatoes in a can.
- Chicken stock. The base of a soup.
- Mexican chili powder. This is a unique ingredient with just a slightly different flavor profile than regular chili powder.
- Cayenne pepper, cumin and garlic. More seasonings for a delicious soup!
✨ See the recipe card for full ingredients and amounts. ✨
How to Make Black Bean Chicken Chili
To make this Mexican black bean chicken chili, I used canned black beans, fresh red pepper, onions, tomatoes (fresh or canned), Mexican spices and of-course ground chicken. In order to turn this chili into a wholesome dinner, I also added quinoa. Quinoa is high in protein, fiber, B vitamins and many minerals.
- Heat oil in a stock pot or large dutch oven on medium heat. Add minced garlic and sauté until fragrant for about 30-40 seconds. Then add onions and cook until translucent for about 3-4 min.
- Add ground chicken and sauté until the pink color disappears (approx. 5-6 min).
- Now add diced tomatoes, red pepper, cumin powder, cayenne pepper and Mexican chili powder and mix until well combined.
- Add black beans, quinoa and chicken stock; mix well and bring the mixture to a boil.
- Season with salt, cover the pot and simmer on low heat for about 20 min. Once done, stir in the chopped cilantro and serve warm.
Black Bean Chicken Chili Toppings
Top the chicken chili with shredded cheese, a dollop of sour cream, corn chips and avocado slices. Lime wedges make a pretty topping, too!
Recipe Variations
- Have leftover cooked chicken breasts? Add diced chicken breasts or shredded chicken to the soup when you add the quinoa if desired.
- Switch the beans. Add kidney beans or great northern beans if you have them in your pantry.
- Add more vegetables! Celery, carrots or even sweet potatoes all are great additions in chili. (Don’t believe us? Try our sweet potato chili!)
- Make a beef chili. Instead of chicken, use ground beef and beef stock.
Make Ahead Chili or Leftovers
Let me tell you one more secret to making this black bean chicken chili even super tasty. Prepare it and enjoy them the next day. Leftover chili tastes absolutely amazing the next day as spices and flavors infuse into every bit of this dish with time.
Don’t worry…if you want to eat it the same day it’s still so comforting and good. Just enjoy the leftovers the next day for lunch!
You can also reheat the black bean chili in a slow cooker on low for 2 hours.
Storage Instructions
Store the soup in an airtight container in the refrigerator for up to 4 days.
The ground chicken chili recipe also freezes well. Seal in an airtight container and place in the freezer for up to 6 weeks.
What to Serve with Black Bean Chili
Salad and cornbread is always a good choice when serving chili. You can try caesar salad or frito salad. And here are some cornbread recipes:
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Black Bean Chicken Chili
This black bean chicken chili with quinoa is a healthy meal for dinner or lunch. It is made in one pot and loaded with proteins and fiber.
Servings 6 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients
- 2 tablespoons olive oil
- 3-4 garlic cloves minced
- 1 medium onion diced
- 1 pound ground chicken
- 3-4 tomatoes diced
- 1 red pepper diced
- 1 1/2 teaspoons roasted cumin powder
- 1/2 teaspoons cayenne pepper
- 2 tablespoons Mexican chili powder
- 2 cans black beans drained and rinsed
- 1/2 cup quinoa
- 4 cups chicken stock
For topping:
- 1/2 cup chopped cilantro
- 1/3 cup sour cream
- 1/3 cup cheese blend
- crushed tortilla chips
Instructions
- Heat oil in a stock pot on medium heat. Add minced garlic and sauté until fragrant for about 30-40 seconds. Then add onions and cook until translucent for about 3-4 min. 2 tablespoons olive oil, 3-4 garlic cloves, 1 medium onion
- Add ground chicken and sauté until the pink color disappears (approx. 5-6 min). 1 pound ground chicken
- Now add diced tomatoes, red pepper, cumin powder, cayenne pepper and Mexican chili powder and mix until well combined. 3-4 tomatoes , 1 red pepper, 1 ½ teaspoons roasted cumin powder, ½ teaspoons cayenne pepper, 2 tablespoons Mexican chili powder
- Add black beans, quinoa and chicken stock; mix well and bring the mixture to a boil. 2 cans black beans, ½ cup quinoa, 4 cups chicken stock
- Season with salt, cover the pot and simmer on low heat for about 20 min. Once done add chopped cilantro and serve warm. ½ cup chopped cilantro
- Top individual bowls of chili with some cheese, crushed tortilla chips, and sour cream.
Video
Notes
The calories shown are based on the soup serving 6, with 1 serving being ⅙ of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 374kcal | Carbohydrates: 37g | Protein: 28g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 297mg | Potassium: 1013mg | Fiber: 8g | Sugar: 3g | Vitamin A: 730IU | Vitamin C: 26.2mg | Calcium: 72mg | Iron: 3.4mg
