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.
Leave a comment