One-Pot Spicy Mexican Chicken and Black Bean Stew
A hearty and warming stew featuring tender chicken, black beans, and smoky spices simmered to perfection in one pot. This mexican-inspired one pot (gluten free) ready in about 45 minutes pairs boneless skinless chicken thighs, olive oil, medium, diced 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 boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp chili powder
- 14 oz canned diced tomatoes
- 1 can (15 oz), drained and rinsed black beans
- 2 cups chicken broth
- 1/4 cup, chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
- 1, cut into wedges lime
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering. Add 1 lb boneless skinless chicken thighs cut into 1-inch pieces and cook for 5-6 minutes, stirring occasionally, until browned on all sides but not fully cooked through.
- Step 2: Add 1 diced medium yellow onion and 3 minced garlic cloves to the pot and sauté for 3-4 minutes until the onion is translucent and the mixture is fragrant.
- Step 3: Stir in 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tbsp chili powder, cooking for 1 minute to toast the spices.
- Step 4: Pour in 14 oz canned diced tomatoes with their juices, 1 can (15 oz) drained and rinsed black beans, and 2 cups chicken broth. Stir well to combine and bring to a simmer.
- Step 5: Reduce heat to low, cover the pot, and let the stew simmer gently for 20 minutes until the chicken is cooked through and the flavors meld.
- Step 6: Season with 1 tsp salt and 1/2 tsp black pepper, then stir in 1/4 cup chopped fresh cilantro for brightness.
- Step 7: Serve the stew hot with lime wedges on the side for squeezing over each bowl.
Frequently asked questions
How long does One-Pot Spicy Mexican 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 Mexican 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 Mexican 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 Mexican 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.
Is One-Pot Spicy Mexican Chicken and Black Bean Stew gluten free?
Yes — this recipe is tagged gluten 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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