One-Pot Spicy Chipotle Chicken and Black Bean Stew

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty and smoky stew combining tender chicken, black beans, and chipotle peppers simmered with tomatoes and spices. This Mexican-inspired one-pot recipe, 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.

Ingredients

• 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 2 peppers, minced chipotle peppers in adobo sauce
• 1 can (15 oz), drained and rinsed canned black beans
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lime wedges

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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.