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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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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
  • 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 1 tbsp oil in a large soup pot or a dutch oven. Add ground chicken, sprinkle with salt and pepper and cook just until cooked through. Remove from the pot and set aside.
  2. Add 1 tbsp oil to the pot and add onion and bell pepper. Sprinkle with salt and pepper. Cook until beginning to soften. Add can of diced green chiles. And continue to cook until onion and bell pepper are very soft.
  3. Add cooked chicken, beans, zucchini, corn, spices, salt and stir. Then add 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.
  4. 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/