This Black Bean Chicken Chili recipe cooks up easily in one pot! Thick and delicious, with a smoky kick, it’s ready in less than 30 minutes. A warm and comforting gluten-free chili that’s perfect to use up leftover chicken.
I love cooking a whole chicken at once – it’s cheap and easy to do (especially with my Smoked Spatchcock Chicken). Or even easier when you can grab a rotisserie chicken at the store.
What’s even better is when you have leftover shredded chicken to make this chicken and black bean chili.
This chili comes together so easily on the stovetop and is perfect when you’re looking to make something quickly. Plus it’s got this smoky flavor from the paprika balanced with the sweetness of the corn – truly delicious.
If you love easy gluten-free dinner recipes and can’t get enough chili, you have to also try this gluten-free Instant Pot beef chili and this gluten-free slow cooker beef chili – both are just as comforting and delicious as this black bean chicken chili!
For the full recipe and instructions, see the recipe card at the bottom. Before you scroll down, read through the whole post as it includes recipe tips, substitution suggestions, topping ideas, and other information to help you make this recipe.
HOW TO MAKE CHICKEN BLACK BEAN CHILI
STEP 1: COOK THE ONION & GARLIC
Warm the oil in the pot for a minute or two. Place the diced onion in the pot and add in ⅛ teaspoon kosher salt. Stir together and cook for 5 minutes.
Next add in the pressed garlic and cook another minute. Add in the spices and cook one additional minute, until the spices are fragrant.
STEP 2: ADD IN FIXINGS AND SIMMER
Add the black beans, mild green chiles, crushed tomatoes, chicken broth, and corn to the pot, stirring to combine. Bring everything to a boil (this will take about 4 minutes), then reduce the heat to low and simmer for 6 minutes.
STEP 3: ADD IN CHICKEN
Once all the fixings are cooked, add in the shredded chicken and cook on low until warmed through (about 5 mins). Taste the chili and add more salt if desired.
Scoop some into a bowl, piling on whatever toppings you like (see below for suggestions) and dig in! This recipe will feed about 8 people, depending on how hungry everyone is.
TOPPINGS FOR GLUTEN FREE CHICKEN CHILI
Add in any or all of these chili topping ideas to make your chili even more delicious!
- chopped cilantro (or parsley)
- sliced jalapeno
- green onions
- avocado
- crushed tortilla chips
- slices of lime
- shredded cheese (dairy free if needed)
- sour cream (dairy free if needed)
- Greek yogurt (dairy free if needed)
FAQ
You might have a couple of questions about this black bean and chicken chili – let’s get to those now.
Should I drain black beans for chili?
Yes, you absolutely should drain black beans for chili. Canned beans are typically soaked in a salt solution that will make your chili must saltier if you don’t rinse them before adding them in.
Can I use kidney beans instead of black beans?
You can definitely use a different kind of bean in this chili. Kidney beans or cannellini beans would both work fine.
Should chili be thick or soupy?
It depends on how you like your chili! Typically chili is thicker than soup, but if you like yours on the soupy side you can just add some broth to it.
Is chicken breast or chicken thigh better for chili?
Either chicken breast or chicken thighs will work for chili! In this recipe I used chicken breast, but if chicken thighs are what you have on hand they’ll still be delicious! You could also use ground chicken (light or dark meat), however you’d need to cook it before adding it in with the rest of the ingredients.
RECIPE TIPS
- This recipe uses low sodium chicken broth, but they don’t all have the same amount of salt! This is why it’s important to taste the chili once it’s cooked to add salt to your taste.
- Speaking of salt, this recipe uses Diamond Crystal kosher salt. This salt is less salty than other brands of kosher salt. If you’re using a different brand, start out using half of the amount in the recipe and taste as you go, adding more as needed.
- After adding the garlic be sure and stir it often to avoid burning! Garlic burns easily and stirring will help avoid that.
- If you don’t have fire-roasted crushed tomatoes, you can plain crushed tomatoes. Or if you don’t have those you can use a can of diced or peeled whole tomatoes and put them in a blender to crush them.
RECIPE SUBSTITUTIONS & CHANGES
Use any of these substitutions depending on what you have on hand and how you like your chili.
- Shredded turkey breast instead of chicken.
- Cooked ground chicken instead of shredded chicken.
- Kidney or cannellini beans instead of black beans.
- Diced tomatoes instead of crushed tomatoes.
- Fresh or canned corn kernels instead of frozen corn.
- Omit the mild green chiles if you want it very mild.
- Add in fresh chopped jalapeno or serrano peppers to make it spicier.
PIN THIS CHICKEN CHILI WITH BLACK BEANS AND CORN FOR LATER!
IF YOU’RE LOOKING FOR OTHER CHICKEN RECIPES, TRY ONE OF THESE:
- Smoked Spatchcock Chicken (GF, DF, Paleo, Whole30)
- Chicken Cobb Salad (GF, DF, Paleo, Whole30)
- Teriyaki Chicken Kabobs (GF, DF, Paleo, Whole30)
- Cashew Grape Chicken Salad (GF, DF, Paleo, Whole30)
- Instant Pot Chicken Thighs & Rice (GF, DF)
- Chicken Curry with Zucchini Noodles (GF, DF, Paleo, Whole30)
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If you make end up making this black bean chicken chili recipe, then don’t forget to rate the recipe and let me know how it went in the comments below!
Easy One-Pot Black Bean Chicken Chili (Gluten Free)
Ingredients
- ½ tbsp olive oil
- ½ large onion diced (about 1 and ⅓ cup)
- 2 garlic cloves pressed
- 1 small can mild green chiles
- 14.5 oz fire roasted crushed tomatoes
- 15 oz canned black beans drained and rinsed
- 1.5 cup low sodium broth add up to 1 cup more if it seems too thick
- 12 oz frozen corn kernels
- 1.5 tbsp chili powder
- 2 tsp + ⅛ tsp Diamond Crystal kosher salt
- 1 tsp cumin
- ½ tsp smoked paprika
- 3 cups shredded chicken about 1 extra large breast
Instructions
- Warm the oil in a large pot for a minute or two over medium heat. Place the diced onion in the pot and add in ⅛ teaspoon kosher salt. Stir together with a wooden spoon and cook for 5 minutes. Next add in the pressed garlic and cook another minute, stirring frequently. Measure and add in the spices, cooking one additional minute until the spices are fragrant.
- Add the black beans, mild green chiles, crushed tomatoes, chicken broth, and corn to the pot, stirring to combine. Increase the heat to high to bring everything to a boil – this will take about 4 minutes. Then reduce the heat to low and simmer for 6 minutes.
- Once the bean and corn mixture is cooked, add in the shredded chicken and cook on low until warmed through – about 5 minutes. Taste the chili and add more salt if desired, stirring to combine. Scoop into a bowl, pile your favorite toppings on, and enjoy!
Notes
- This recipe uses low sodium chicken broth, but they don’t all have the same amount of salt! This is why it’s important to taste the chili once it’s cooked to add salt to your taste.
- Speaking of salt, this recipes uses Diamond Crystal kosher salt. This salt is less salty than other brands of kosher salt. If you’re using a different brand, start out using half of the amount in the recipe and taste as you go, adding more as needed.
- After adding the garlic be sure and stir it often to avoid burning! Garlic burns easily and stirring will help avoid that.
- If you don’t have fire roasted crushed tomatoes, you can plain crushed tomatoes. Or if you don’t have those you can use a can of diced or peeled whole tomatoes and put them in a blender to crush them.
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