One-Pot Spicy Chipotle Chicken and Black Bean Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty and smoky stew combining tender chicken, black beans, and chipotle peppers simmered with tomatoes and spices. This mexican-inspired one pot ready in about 45 minutes pairs boneless skinless chicken thighs, olive oil, yellow onion 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (8 ratings) Prep: 10 min Cook: 35 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb boneless skinless chicken thighs cut into 1-inch pieces, and cook for 5 minutes until browned on all sides but not fully cooked through.
  2. Step 2: Add 1 diced medium yellow onion and 4 minced garlic cloves to the pot. Sauté for 3 minutes until the onion is translucent and garlic is fragrant.
  3. Step 3: Stir in 2 minced chipotle peppers in adobo sauce, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute to toast the spices.
  4. Step 4: Add 1 can (15 oz) drained and rinsed black beans, 1 can (14.5 oz) diced tomatoes with their juice, and 2 cups chicken broth. Stir well to combine.
  5. Step 5: Bring the stew to a gentle boil, then reduce heat to low and simmer uncovered for 25 minutes until the chicken is fully cooked and the stew thickens slightly.
  6. Step 6: Taste and adjust seasoning as needed. Serve hot, garnished with 1/4 cup chopped fresh cilantro and lime wedges on the side for squeezing.

Frequently asked questions

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

Total time is about 45 minutes (10 min prep + 35 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 Chipotle 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 olive oil from drying out.

Can I substitute ingredients in One-Pot Spicy Chipotle 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 Spicy Chipotle 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 Spicy Chipotle 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.

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