It is that time of year again. You know what I am talking about. That time of year when you just can’t seem to get your body temperature back up to baseline. The answer to your winter blues? This Chicken and Black Bean Chili. As the temps continue to fall here in Minnesota, there are some days when I just cannot seem to get warm. Without fail, a big bowl of this stuff always does the trick and warms me up from the inside out. I feel toasty just talking about it!
So I started cooking with chicken thighs recently and I have no intention of slowing down. This recipe is one of the many examples of how much flavor comes from cooking chicken with the skin and bone compared to plain old chicken breasts. Not only does the skin give the stock some much-needed fat (aka flavor) but the bone offers another rich texture that you just won’t experience when cooking with chicken breasts alone. Chicken thighs are also great for one-pot dishes like skillet pasta, just remove the skin before serving. You would be surprised how much flavor is left over in the dish, no need to keep the skins around!
If you are searching for a fun twist on a classic chili, this recipe definitely does the trick. Sometimes you just need something other than the standard red chili. Don’t get me wrong, I love a red chili just as much as the next gal. One of the first recipes here on Pickled & Poached was my husband’s Gold Standard Chili and we still have it on the regular. But for something new, look no further. This Chicken and Black Bean Chili will not disappoint!
| Cook Time | 2 1/2 hours |
| Servings |
bowls
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- 4 chicken thighs
- 6 cups water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 bay leaf
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 1 1/2 Tbsp ground cumin
- 1 Tbsp dried oregano
- 2 tsp chicken bouillon
- 3 cans black beans drained
- 1 can petite diced tomatoes drained
- 1 cup corn kernels frozen or canned
- 1/2 tsp freshly ground pepper
- salt to taste
Ingredients
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- In a large pot or dutch oven on medium-low, simmer chicken thighs uncovered in 6 cups of water with garlic powder, onion powder, and a bay leaf. Allow the chicken to cook for about one hour or until meat easily pulls away from the bone. While the chicken is cooking, dice the bell peppers, onion, and garlic. After one hour, remove thighs from the pot, leaving the chicken broth, and discard the skin while removing meat from the bones. Pull chicken and set aside.
- Add the peppers, onion, and garlic to the chicken broth along with the cumin, oregano, and chicken bouillon. Allow veggies to simmer for 15 minutes then stir in the beans, tomatoes, and pulled chicken. Add salt and pepper. Continue to simmer for an additional 30 minutes, stirring halfway through. Add the corn and lime juice. If time allows, simmer for up to 30 minutes or until chili has thickened, stirring as needed to prevent sticking. Serve with a dollop of sour cream and diced green onion.