Chicken Chili with Black Beans & Corn

This black bean chicken chili is loaded with shredded rotisserie chicken, black beans, cannellini beans and sweet corn in a thick, spiced tomato broth. It’s a quick and easy one-pot dinner that’s on the table in about 35 minutes!

Why this recipe works

Over the years I’ve put together quite a collection of meals that everyone in the family enjoys. This chicken chili with black beans and corn is one that we continuously go back to over and over again. I encourage you to make a big pot, freeze some of it, and serve the rest. Your family will love it!

Rotisserie chicken makes this recipe super quick and easy to get going. All it needs to do is warm up in the pot with the rest of the ingredients. Plus, it soaks up the spiced broth while it simmers. Yum. I also include banana peppers here which adds a little tanginess to the broth, making it taste different from your classic white chicken chili. A can of cannellini beans and hearty black beans along with some corn give it lots of texture and flavor against the spices. You’ll just have to try it for yourself!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

ROTISSERIE CHICKEN – One rotisserie chicken typically yields 3 to 4 cups shredded. You’ll only need 2 cups for this chili. Use that extra chicken to make rotisserie chicken nachos the following day! Shred the chicken while it’s still warm, since the meat pulls apart more easily that way. I would recommend using a traditional rotisserie chicken rather than a pre-seasoned kind as those will carry flavor over into the chili. Leftover cooked chicken from another meal works too, or you can poach or bake a pound of chicken breasts and shred them.

BANANA PEPPERS – I use fresh banana peppers, which are mild, slightly sweet and a little tangy. Look for them near the other fresh peppers, not the jarred pickled rings. Jarred banana pepper rings might be a bit too vinegary here. If you can’t find them, a sweet Italian frying pepper, a poblano, or a green bell pepper would also work.

BEANS – Using two kinds of beans gives the chili more texture. Drain and rinse both so the starchy canning liquid doesn’t muddy the broth. Great Northern or navy beans can be subbed in for the cannellini beans if needed.

DICED TOMATOES – Don’t drain the diced tomatoes, since their juice is part of the broth. Regular or fire roasted diced tomatoes both work. I’ve used both, it really depends on your preference!

SPICES – Paprika, cumin, oregano, garlic powder and crushed red pepper flakes give this chili its warmth without a lot of heat. For a touch of smokiness, use smoked paprika in place of regular paprika. For a spicier chili, increase the red pepper flakes a little at a time.

CHICKEN BROTH – Feel free to adjust the amount of chicken broth you use depending on how thick or thin you like your chili. Low sodium chicken broth is ideal here because the beans and rotisserie chicken are already salted. Plus, you can always add salt to taste.

FROZEN CORN – You can add the frozen corn straight to the pot without thawing it. Canned corn will also work. Just be sure to drain it first.

How to Make Black Bean Chicken Chili

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Heat oil in a large skillet over medium-high heat. Add banana pepper and onion, cooking for 3-4 minutes until translucent and tender.
2. Add paprika, oregano, cumin, garlic powder, and red pepper flakes. Mix well.
3. Stir in the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 20 minutes.

Frequently Asked Questions & Expert Tips

Storage and Freezing Information

• Storage – Let the chili cool, then store it in an airtight container in the refrigerator for up to 4 days. It thickens as it sits because the beans keep soaking up the broth, so add a splash of chicken broth or water when you reheat it.
• Reheat – Reheat it on the stovetop over medium heat, stirring occasionally, until it’s hot all the way through. Single portions reheat well in the microwave too, covered and stirred halfway through.
• To freeze – Cool the chili completely and portion it into freezer containers or heavy-duty freezer bags, leaving about an inch of room at the top. Freeze for up to 3 months. Thaw it overnight in the refrigerator, then reheat on the stovetop, adding broth as needed. The beans may be a little softer after freezing, but the flavor holds up well!

Serving Suggestions

Serve this chili warm in big bowls, topped with shredded cheddar or Monterey Jack, a spoonful of sour cream, sliced jalapeños, and fresh cilantro with lime wedges on the side for squeezing on top.

Avocado, sliced green onions, and crushed tortilla chips are all great too! A warm square of my sweet cornbread is the classic side for any chili, but homemade biscuits are just as good. This chicken chili is a natural fit for game day, chili cook-offs, and cold weeknights. Set up a toppings bar so everyone builds their own bowl. For a bigger spread, serve it next to a simple green salad or my sweet corn and chickpea salad.

More Hearty Chili and Soup Recipes

• 3 Bean Chili
• Homemade Chili
• Chicken Tortilla Soup
• Chicken Bean Soup

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