One-Pot Texas BBQ Chicken and Black Bean Chili

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A hearty one-pot chili combining smoky BBQ chicken with black beans and bold Texas flavors for a filling, comforting meal. This American-inspired one-pot recipe, ready in about 55 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 380 calories and feeds 6, 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

• 1.5 lbs boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 2 tsp smoked paprika
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 14 oz can canned diced tomatoes
• 2 cups cooked or 1 15-oz can drained and rinsed black beans
• 2 cups low sodium chicken broth
• 1/2 cup barbecue sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped (for garnish) fresh cilantro
• optional, for serving sour cream

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs boneless skinless chicken thighs, searing for 4-5 minutes per side until golden brown but not fully cooked. Remove and set aside.
2. Step 2: In the same pot, add 1 medium diced yellow onion and 4 minced garlic cloves. Sauté for 3-4 minutes until translucent and fragrant.
3. Step 3: Stir in 2 tsp smoked paprika, 1 tbsp ground cumin, and 1 tbsp chili powder, cooking for 1 minute until the spices release their aroma.
4. Step 4: Add 14 oz canned diced tomatoes, 2 cups cooked black beans, and 2 cups low sodium chicken broth. Return the chicken thighs to the pot, nestling them into the liquid.
5. Step 5: Pour in 1/2 cup barbecue sauce and season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, cover, and cook for 25 minutes over low heat until the chicken is tender and cooked through.
6. Step 6: Remove the chicken thighs, shred them with two forks, and return the shredded meat to the pot. Stir well and simmer uncovered for an additional 5 minutes to thicken slightly.
7. Step 7: Serve hot, garnished with 1/4 cup chopped fresh cilantro and a dollop of sour cream if desired.