Chili with Black Beans and Grilled Chicken


The addition of grilled chicken adds a flavorful and festive note to this simple chili. I like to use leftover chicken alla diavola (marinated in extra virgin olive oil, lemon juice and chile peppers), which we often make on the barbecue. It adds pleasant hints of citrus and hot pepper to the mix, but if you’re opting for convenience, use a store-bought rotisserie chicken instead. You won’t be disappointed.



Chili with Black Beans and Grilled Chicken
Serves 6
  1. Medium to large (31⁄2 to 5 quart) slow cooker is required
  2. 1 tbsp oil 15 mL
  3. 2 onions, finely chopped
  4. 4 stalks celery, diced
  5. 4 cloves garlic, chopped
  6. 1 tbsp ground cumin 15 mL
  7. 2 tsp dried oregano leaves 10 mL
  8. 1 tsp sea salt 5 mL
  9. 1 tsp cracked black peppercorns 5 mL
  10. 2 tbsp tomato paste 30 mL
  11. 1 can (14 oz/ 398 mL) no-salt added crushed tomatoes 1
  12. 2 cups chicken stock 500 mL
  13. 2 cups cooked black beans 500 mL
  14. 2 tsp pure chile powder 10 mL
  15. 1⁄2 tsp cayenne pepper, optional 2 mL
  16. 2 cups cubed (1 inch/2.5 cm) grilled chicken 500 mL
  17. 1 green bell or poblano pepper, seeded and diced
  18. 1 can (41⁄2 oz/127 mL) chopped mild green chiles
  19. Shredded Cheddar or Jack cheese or sour cream
  20. Finely chopped red or green onion
  1. 1. In a skillet, heat oil over medium heat. Add onions and celery and cook, stirring, until softened, about 5 minutes. Add garlic, cumin, oregano, salt and peppercorns and cook, stirring, for 1 minute. Add tomato paste and tomatoes and bring to a boil.
  2. 2. Transfer to slow cooker stoneware. Add stock and beans and stir well. Cover and cook on Low for 6 hours or on High for 3 hours.
  1. If you are halving this recipe, be sure to use a small (11⁄2 to 3 quart) slow cooker.
  2. Use a single ground mild chile powder, such as ancho or Anaheim, or a combination thereof.
Judith Finlayson
Posted in Chile Recipes, Gluten-Free, Poultry, Recipes.


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