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Mary's Chicken and Black Bean Chili

Rated as 4.33 out of 5 Stars

"Given to me by a close friend and is pretty much amazing. Even better heated up the next day."
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1 h 20 m servings 428
Original recipe yields 8 servings


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  1. Heat olive oil in Dutch oven or deep skillet over medium-high heat. Saute chopped onion, green bell pepper, red bell pepper, and garlic in hot oil until tender but not yet browned, 5 to 7 minutes.
  2. Pour chicken broth over the vegetable mixture; season with chili powder, cumin, salt, and black pepper. Place a lid on the pot, reduce heat to medium-low, and simmer for 30 minutes.
  3. Stir black beans, stewed tomatoes, and chicken meat together in a separate pot over medium-low heat; bring to a low simmer. Stir the vegetable-broth mixture into the black bean mixture. Bring again to a simmer and cook, adding water as needed to keep the mixture from becoming too dry, until the flavors blend, at least 30 minutes.


  • Cook's Notes:
  • You can use rotisserie chicken from the grocery store; that is what I use.

Nutrition Facts

Per Serving: 428 calories; 15.4 42 32.7 65 1495 Full nutrition

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Read all reviews 2
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I made this excellent chili with just a few minor modifications. I added in 2 cans of whole kernel corn and 1 yellow bell pepper chopped up. I also added in a can of pitted black olives cut in h...

Since I am by myself, I cut the cans to 1 each instead of 3 and just used smaller onions and bell peppers. Plus I have purchased a smaller crock pot which is a good idea for some recipes. Ni...