Chicken and black bean chili

Total Time
4 hr 23 min
18 min
4 hr 5 min
Hearty and satisfying, the key to this delicious, crowd-pleasing chili is to cook the chicken in a skillet before adding it to the slow cooker. The deep flavor developed from browning the chicken gets infused into the broth yielding a rich tasting end product. Meaty chicken thighs stand-up to low and slow cooking much better than chicken breasts so it’s best not substitute breast meat here. The cornmeal slightly thickens the soup and lends a tortilla chip essence. Spoon the spicy chili into bowls and top with a sprinkling of cilantro and scallion for a pop of color. Accompany the chili with an assortment of raw, crunchy vegetables to cool the heat.


Canola oil

1 tsp

Uncooked boneless skinless chicken thigh(s)

1 pound(s), trimmed and cut into 1/2-inch pieces

Chili powder

2 Tbsp

Uncooked bell pepper(s)

328 gm, (about 2 large), red variety, chopped

Uncooked onion(s)

1 large

Canned black beans

15½ oz, rinsed and drained

Canned diced tomatoes

14½ oz, (1 can)

Canned chicken broth

½ cup(s)


2 medium clove(s), minced

Ground cumin

2 tsp

Dried oregano

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Yellow cornmeal

2 Tbsp


  1. Heat oil in large heavy skillet over medium-high heat. Add chicken and sprinkle with 1 tablespoon of chili powder; cook, stirring occasionally, until browned, about 5 minutes. Transfer chicken to 5- or 6-quart slow cooker.
  2. Add remaining 1 tablespoon chili powder, the bell peppers, onion, beans, tomatoes, broth, garlic, cumin, oregano, salt, and black pepper to slow cooker; stir to combine. Cover and cook until chicken and vegetables are fork-tender, 4–5 hours on High or 8–9 hours on Low.
  3. About 20 minutes before cooking time is up, gradually stir cornmeal into chili until blended. Cover and cook on High until mixture bubbles and thickens, about 15 minutes. Ladle chili evenly into 6 bowls.
  4. Per serving: about 3/4 cup