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Black Bean Chicken Chili

Black Bean Chicken Chili

A delicious hearty bowl of not your average chili!
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Prep Time 10 mins
Slow Cooker 6 hrs
Course Main Course
Cuisine American
Servings 6


  • Slow Cooker


  • 8 oz Sour Cream

For the Chili

  • lb Chicken Thigh boneless, skinless
  • 1 28oz can Crushed Tomatoes
  • 1 15oz can Sweet Corn
  • 2 15oz can Black Beans drained
  • 3 Garlic Cloves minced
  • ½ Yellow Onion diced
  • 1 tsp Cumin
  • 2 tsp Chili Powder
  • 1 tsp Parsley

For the Rice

  • 2 cup Long Grain Rice
  • 1 tbsp Avocado Oil
  • 1 15oz can Tomato Sauce
  • 1 tsp Cumin
  • 4 cups Chicken Broth


  • Prepare all of the ingredients.
  • Place all ingredients for chili in slow cooker. Stir to combine. Cover with lid and cook on low for 6 hours.
  • At 5½ hours, remove chicken from pot and chop into small pieces. Return chicken to pot and replace lid.
  • In a sauce pan over medium heat, add oil and rice. Stir and cook until rice is lightly toasted. Add tomato sauce and cumin, stir to combine. Add chicken broth and cover with lid. Cook for 15 minutes (do not remove lid).
  • Place a portion of rice in a shallow bowl. Ladle chili over top and garnish with a dollop of sour cream in the center.
Keyword chicken chili, chicken soup, chili, hearty soup, slow cooker
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