Chicken and Black Bean Chili

In episode 56, Taryn walks through a comforting chicken chili made with black beans. This is the fourth episode in a short series about smoking a whole chicken. The recipe is ideal for using smoked chicken leftovers or for smoking a bird specifically to make this chili. Warm, hearty, and easy to customize, this chicken chili is perfect for feeding a family on a cold day.

Listen on iTunes, Stitcher, TuneIn, or your favorite podcast player. Or scroll down to read the full transcript.

RECIPES MENTIONED

The recipes referenced in the episode are available on Hot Pan Kitchen.

• Chicken Stock Recipe
• Smoked Spatchcock Chicken
• Gluten-Free Cornbread Muffins
• Apple & Broccoli Slaw

RESOURCES MENTIONED

Some referenced items are affiliate links. As an Amazon Associate, the host may earn from qualifying purchases.

• Episode 55: Making Chicken Stock
• Episode 54: Smoking a Whole Chicken
• Episode 53: Spatchcocking a Chicken
• Diamond Crystal kosher salt
• Fire-roasted crushed tomatoes

Transcript

Taryn Solie: Hello grillers, and thanks for joining me today. I’m Taryn Solie, and in this episode I’ll share one detailed recipe from Hot Pan Kitchen, covering the full ingredient list, step-by-step instructions, and a few helpful tips.

This episode is the fourth installment in a chicken-focused series. Earlier episodes covered spatchcocking a chicken (episode 53), smoking a whole chicken (episode 54), and making stock from the cooked carcass (episode 55). Today’s recipe makes great use of smoked or leftover chicken: a simple, satisfying black bean chicken chili.

This chili is an excellent cold-weather meal. Most ingredients are already cooked or canned, so prep is minimal. You’ll mainly sauté the onion and garlic, then combine and heat the rest. Using smoked chicken adds depth and pairs well with the beans, tomatoes, and spices.

Ingredients:

• ½ tablespoon olive oil
• ½ large onion, diced (about 1 1/3 cups)
• 2 garlic cloves, pressed or minced
• 1 small can mild green chiles
• 1 (14.5 oz) can fire-roasted crushed tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1½ cups low-sodium broth, plus up to 1 cup extra if you prefer a thinner chili
• 12 oz frozen corn kernels
• 1½ tablespoons chili powder
• 2 1/8 teaspoons Diamond Crystal kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 3 cups shredded cooked chicken (about one extra-large breast)

This is a flexible recipe. Swap hot green chiles or add cayenne for heat, substitute other beans, or use dark meat or leftover turkey in place of chicken. The method stays the same.

Tips to keep in mind:

• When cooking the garlic, stir constantly and watch closely to prevent burning—garlic browns quickly.
• If you don’t have fire-roasted crushed tomatoes, plain canned tomatoes work fine. Pulse whole canned tomatoes briefly in a blender or food processor if needed to break them up.
• Salt amounts vary by brand. The recipe uses Diamond Crystal kosher salt, which is less concentrated than some brands. If you use a different kosher salt, start with about half the listed amount and adjust to taste.

Instructions:

1. Heat a large pot over medium heat and add the olive oil. Warm for a minute, then add the diced onion and about 1/8 teaspoon kosher salt. Cook for roughly 5 minutes, stirring occasionally so the onion softens without browning.
2. Add the pressed garlic and cook for another minute, stirring frequently to avoid burning. Add the chili powder, cumin, smoked paprika, and remaining spices, stirring for about a minute until fragrant.
3. Stir in the black beans, mild green chiles, crushed tomatoes, chicken broth, and frozen corn. Increase heat to high and bring to a boil, which should take 4–5 minutes. Reduce heat to low and simmer for 6 minutes.
4. Add the shredded cooked chicken and continue cooking on low until everything is heated through, about 5 minutes. Taste carefully and add more salt if needed.
5. Ladle into bowls and garnish as desired.

Topping suggestions include sour cream, shredded cheese, chopped cilantro, sliced jalapeño, green onions, or sliced avocado. Serve with cornbread, tortilla chips, a simple salad, or fruit on the side for a complete meal.

If you enjoyed this episode, please subscribe to the podcast on your preferred platform. The next and final episode in the chicken series will feature one more recipe to use up any remaining smoked or leftover chicken—don’t miss it.

Thanks for listening, and until next time, keep grilling like a mother.