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Chicken & Black Bean Chili

by Mary Sacks

Chicken & Black Bean Chili

This recipe is a step up from our go-to favorite of using ground chili. This dish could be a new family favorite waiting to happen.


  • 2 tsp. olive oil
  • 1 onion, finely chopped
  • ¼ red or green pepper, diced
  • 2 garlic cloves, sliced
  • 1 lb. boneless skinless chicken breast, cubed
  • 2 cups prepared RBC Chicken Broth
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 2 (14.5 oz.) cans black beans, drained & rinsed
  • 1 (14.5 oz.) can diced tomatoes
  • 1½ cups corn (frozen)


  • Heat oil in large pot. Sauté onion, peppers, and garlic until soft. Add cubed chicken and cook until done.
  • Add RBC Chicken Broth, spices, black beans, tomatoes, and corn. Bring to a boil, and then simmer for 20 minutes.
  • A crockpot is an option.

Food for Thought

  • Spices. I’m known to adjust the flavor of my chili on day 2. If it is short on flavor, I go right to RC No Added MSG Roasted Southwestern Seasoning Base. Just like mushroom and vegetable bases, Southwestern Seasoning Base does cleanup for seasoning adjustments. And it doesn’t require refrigeration.
  • Chicken. Leftover, pre-cooked is fine.
  • Crockpot & Timing. Using the crockpot is fine. It means you won’t walk away while the chili is burning.
  • Cooking & Timing. The chili requires the 20 minutes cooking time. However, cooking anything for a long time to blend the flavors is not really a good idea. The reason foods like chili and stews taste better the next day is because they have had enough time just to sit. So, just turn off the heat and let it sit.


  • 8

Mary Sacks
Mary Sacks


Retired Certified Executive Chef and Educator

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