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Southwest Black Bean Chicken Chili

southwest black bean chicken chili topped with cheese, sour cream, green onions and tortilla chips
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5 from 1 review

We love this chili so much! It’s easy, so flavorful and comforting. Perfect by the campfire or on the couch.

  • Author: Becky Schmieg
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: American

Ingredients

Units Scale
  • 2 tbsp olive oil
  • 1 lb ground chicken
  • 1 green bell pepper (chopped)
  • 1 small white onion (chopped)
  • 1 4 oz can diced green chiles
  • 2 14 oz cans fire-roasted, diced tomatoes
  • 1 14 oz can black or white beans
  • 1 14 oz can tomato sauce
  • 1 small zucchini (grated)
  • 1 cup frozen corn kernels
  • 3 tsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tsp garlic powder
  • 2 tsp sugar
  • 1 1/2 cups chicken broth

Suggested toppings

  • shredded Mexican cheese blend
  • sour cream
  • sliced green onions
  • tortilla chips

Instructions

  1. Heat oil in a large soup pot or a dutch oven. Add ground chicken and break up into small pieces with a spoon. Once chicken is all broken up, add the peppers and onions. 
  2. Cook until chicken is no longer pink and vegetables are beginning to soften. 
  3. Add salt, pepper, chili powder, cumin, paprika, cayenne pepper, garlic powder and sugar. Stir.
  4. Add beans, zucchini, corn, diced tomatoes, tomato sauce and chicken broth. Stir well. Cover and cook until bubbling. Reduce heat and simmer until thickened slightly. About 20 minutes. Taste and add more salt if necessary.
  5. Enjoy topped with sour cream, sliced green onions, shredded cheddar cheese and tortilla chips.

Find it online: https://www.figjar.com/southwest-black-bean-chicken-chili/