Chicken and black bean chilli

    1 hour 15 min

    This a recipe I came up with after getting a few ideas from a friend. The combination of chipotle chillies and coriander really completes this dish.

    77 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 3 skinless, boneless chicken breast fillets - cut into small pieces
    • sea salt to taste
    • 1 tablespoon chilli powder, or to taste
    • 1/2 tablespoon ground cumin, or to taste
    • 1 dried chipotle chilli, ground into powder
    • freshly ground black pepper to taste
    • 1/2 teaspoon cayenne pepper
    • 1 small red onion, diced
    • 1 green pepper, diced
    • 1 yellow pepper, diced
    • 1.2L (2 pints) water
    • 1 (400g) tin kidney beans, undrained
    • 1 (400g) tin black beans, undrained
    • 1 (198g) tin sweetcorn, drained
    • 1 teaspoon hot pepper sauce, such as Tabasco
    • 175g (6 oz) tomato purée
    • 1 bunch fresh coriander, chopped

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Heat the oil in a large stockpot over medium heat. Place chicken in the pot; brown on all sides. Season with sea salt, chilli powder, cumin, chipotle chilli, black pepper and cayenne pepper. Mix in onion, green pepper and yellow pepper. Pour in about half of the water, and continue cooking 10 minutes, until about half of the liquid has evaporated.
    2. Mix the kidney beans, black beans and sweetcorn into the pot. Season with Tabasco to taste. Reduce heat to low, and mix in remaining water and tomato purée. Simmer, stirring occasionally 30 minutes, or until thickened. Top with freshly chopped coriander.


    Chipotles are smoke-dried jalapeño chillis popular in Mexican and Tex-Mex cuisine. If you're unable to find a chipotle, you can increase the heat with additional Tabasco or cayenne pepper instead.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (68)


    I made a few changes to this one. I actually won a Chili cookoff with this. Instead of the Green Sauce, I added Diced Green Chili's. It was a hit! The flavor was wonderful!!  -  22 Oct 2006  (Review from Allrecipes US | Canada)


    This is a very delicious chili. I loved that it contained chicken for a nice twist and the 2 types of beans added nice color with the corn & peppers. Very colorful. I happen to enjoy a very spicy chili so I added about 1/2 tbl. more chili powder, 1/2 tbl more cayenne pepper, 2 diced jalapenos & 1 tsp more cumin powder. I also found the chili to be a little too runny because of all the water. I simmered for an extra 20 minutes and it was still "soupier" then I prefer. Next time, I would add 3 cups during the first step adding water in the recipe but I would only add 1 cup in the second step adding water in the recipe. I served it by topping with sliced jalapenos, sour cream, shredded mexican cheese & chopped cilantro. Will make again...  -  07 Nov 2006  (Review from Allrecipes US | Canada)


    really fantastic, would defintely make again...  -  24 Jun 2005  (Review from Allrecipes US | Canada)