One-Pot Chicken and Black Bean Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty, comforting chili made with tender chicken, kidney beans, and smoky spices, perfect for a cozy meal. This mexican-inspired chicken (vegetarian option, dairy-free) ready in about 40 minutes pairs (cut into cubes) chicken breast, (14.5 oz each) diced tomatoes, (diced) onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.7 (10 ratings) Prep: 10 min Cook: 30 min Serves 6 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium heat. Add 1 diced onion and sauté for 3-4 minutes until translucent.
  2. Step 2: Add 3 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 1 tbsp ground cumin, 1 tbsp chili powder, and 1 tsp smoked paprika. Cook for 1 minute until the spices are aromatic.
  3. Step 3: Add 1 lb cubed chicken breast to the pot and cook for 5-7 minutes until browned and nearly cooked through.
  4. Step 4: Pour in 2 cans diced tomatoes (14.5 oz each) and stir to combine. Add 2 cans drained kidney beans (15 oz each), 1 tsp salt, and 1/2 tsp black pepper.
  5. Step 5: Bring the mixture to a boil, then reduce heat to low. Simmer for 20-25 minutes until the chicken is fully cooked and the flavors meld together.
  6. Step 6: Taste and adjust seasoning if needed. Serve hot with a squeeze of lime juice, a sprinkle of cilantro, and optional avocado slices or shredded cheese.

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Frequently asked questions

How long does One-Pot Chicken and Black Bean Chili take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Chicken and Black Bean Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (14.5 oz each) diced tomatoes from drying out.

Can I substitute ingredients in One-Pot Chicken and Black Bean Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Chicken and Black Bean Chili for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pot Chicken and Black Bean Chili vegetarian option?

Yes — this recipe is tagged vegetarian option, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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