One-Pot Spicy Chicken and Black Bean Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty one-pot chili brimming with tender chicken, black beans, and a smoky spice blend, perfect for a comforting meal. This mexican-inspired chicken ready in about 55 minutes pairs olive oil, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.2 (9 ratings) Prep: 15 min Cook: 40 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb cut chicken thighs and cook for 5-6 minutes until browned on all sides but not fully cooked through.
  2. Step 2: Add 1 large diced yellow onion, 3 minced garlic cloves, and 1 diced red bell pepper to the pot. Sauté for 4-5 minutes until vegetables are softened and fragrant.
  3. Step 3: Stir in 1 tbsp ground cumin, 1 tsp smoked paprika, 2 tsp chili powder, 1 tsp dried oregano, and 1/4 tsp cayenne pepper. Cook for 1 minute until spices release their aroma.
  4. Step 4: Pour in 14 oz canned diced tomatoes with juices, 15 oz drained black beans, and 2 cups chicken broth. Season with 1 tsp salt and 1/2 tsp black pepper.
  5. Step 5: Bring the chili to a simmer, reduce heat to low, cover, and cook for 25 minutes until chicken is tender and the chili thickens slightly.
  6. Step 6: Taste and adjust seasoning if needed. Serve garnished with 1/4 cup chopped fresh cilantro and lime wedges on the side.

Frequently asked questions

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

Total time is about 55 minutes (15 min prep + 40 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 Spicy 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 olive oil from drying out.

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

Mexican chicken 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.

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