Spicy Chicken and Black Bean Chili

Warm up with a robust bowl of spicy chicken and black bean chili, loaded with tender chicken, black beans, and tomatoes, spiked with a blend of warming spices.

Ingredients:

• 1 lb boneless chicken thighs, cut into chunks
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional for extra heat)
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 2 cups chicken broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chicken and brown lightly on all sides. Remove and set aside.
2. In the same pot, sauté onion, garlic, bell pepper, and jalapeño until softened.
3. Stir in chili powder, cumin, and smoked paprika; cook for 1 minute.
4. Return the chicken to the pot and add black beans, diced tomatoes, and chicken broth.
5. Bring to a simmer, cover, and cook for 30–35 minutes until the chicken is tender and flavors meld.
6. Season with salt and pepper, and garnish with fresh cilantro before serving.

Suggested Pairing:

Enjoy your Spicy Chicken and Black Bean Chili with a side of cornbread and a chilled margarita or light lager for a hearty winter dinner.