Black Bean Chili with Chicken

It’s been far too long since I’ve posted a recipe. Here’s my favorite chile recipe. Not exactly authentic chili, but still, delicious on a fall night. Or any night for that matter.

  • 1 large Rotisserie chicken, shredded and chopped into bite-sized pieces
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 5 cloves of garlic, minced fine
  • olive oil
  • 2 tsp. Salt
  • 1 Tbsp. oregano
  • 3 Tbsp. chili powder
  • 2 tsp. cumin
  • 1 tsp. cayenne pepper
  • 45 oz. black beans from a can (with liquid) – this is about 3 small cans or 1 large can and 1 small can
  • 32 oz. Chili-ready tomatoes
  • ½ jar spaghetti sauce (we like mushroom)
  • 6 oz. tomato paste


To prepare this hearty, award winning chicken chili, saute’ green pepper and onion in olive oil until soft. Add garlic and cook another 1-2 minutes. Add remaining seasonings and chicken, and mix until thoroughly combined. Add remaining ingredients and simmer for about 25 minutes.

2 thoughts on “Black Bean Chili with Chicken

  1. What I like about this recipe, is that with the rotissierie chicken, since it’s been cooked already, the simmering for 25-30 minutes will heat it up, but not cook it any further or get it rubbery.

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