Chunky Chicken and Black Bean Chili

Published by Bonnie on

A great cold-weather or rainy-day meal, this yummy chicken black bean chili is mild in it’s bite but full of flavor. My best friend’s mom gave us this idea, and then we added a few things of our own.

Chunky Chicken & Black Bean Chili

Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5 people
Author Bonnie Hershey


  • 3/4 lb Chicken Tenderloins cut into 1-inch pieces
  • 1 TBL Chili Powder
  • 1 tsp ground cumin
  • 1 TBL olive oil
  • 1 Cup chopped onion
  • 1 Cup diced red bell pepper
  • 3 cloves garlic minced
  • 1/2 Cup bottled salsa
  • 1/2 Cup water
  • 1 can Mexican stewed tomatoes
  • 1 can Black Beans rinsed and drained
  • 1 small package of frozen corn
  • Fresh Cilantro minced
  • grated mexican cheese for sprinkling on top


  • Combine raw chicken, chili powder and cumin in bowl; toss gently to coat all chicken.
  • Heat oil in large nonstick skillet over med-high heat. Add onion; saute 5 minutes.
  • Add chicken, bell pepper and garlic; sauté a few more minutes.
  • Add salsa, beer/water, tomatoes, beans and corn. Cook until heated through and chicken is done.
  • Ladle into soup bowls; top with cheese and fresh cilantro.


The cilantro gives it a little bite, so go easy for kids who don't like a lot of extra spice.


Chicken and Black Bean Chili

Chunky Chicken and Black Bean Chili, pictured here with our CornCake Bread!


Bonnie Hershey currently serves as a business and nutrition coach with their business, Hershey Holistic Health. She holds an undergrad degree in education, and a certification in Practical Nutrition from the Northwest Academy of Practical Nutrition. She has over 20 years of leadership experience and enjoys encouraging others in their personal growth.

1 Comment

Easy CornCake Bread | Proven Nutrition For Kids · September 15, 2015 at 12:59 pm

[…] This is a very sweet and light cornbread–a great complement to a bowl of chili! […]

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