One-Pot Spiced Chicken and Black Bean Stew
A hearty one-pot stew featuring tender chicken thighs simmered with black beans, smoky spices, and tomatoes for a warming meal. This mexican-inspired one pot ready in about 40 minutes pairs (15 oz), drained and rinsed black beans, (14.5 oz) diced tomatoes, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.
Ingredients
- 1 lb, boneless and skinless, cut into 1-inch pieces chicken thighs
- 1 can (15 oz), drained and rinsed black beans
- 1 can (14.5 oz) diced tomatoes
- 1 medium, diced onion
- 3, minced garlic cloves
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 3 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
- Step 2: Add 1 lb boneless skinless chicken thighs cut into 1-inch pieces, cook for 5-6 minutes, stirring occasionally, until chicken is lightly browned on all sides.
- Step 3: Stir in 1 tsp ground cumin and 1 tsp smoked paprika, cooking for 1 minute until spices are fragrant.
- Step 4: Add 1 can (15 oz) drained black beans, 1 can (14.5 oz) diced tomatoes with juices, and 2 cups chicken broth. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes until chicken is cooked through and flavors meld.
- Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving warm.
Frequently asked questions
How long does One-Pot Spiced Chicken and Black Bean Stew 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 Spiced Chicken and Black Bean Stew?
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) diced tomatoes from drying out.
Can I substitute ingredients in One-Pot Spiced Chicken and Black Bean Stew?
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 Spiced Chicken and Black Bean Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with One-Pot Spiced Chicken and Black Bean Stew?
Mexican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
