Chili with Black Beans and Grilled Chicken
Recipe type: Supper
You can cut this recipe in half (using a 1 1⁄2 to 3 quart slow cooker) but it does freeze well so feel free to make the entire recipe and freeze some for a quick weeknight meal.
  • 1 tbsp oil
  • 2 onions, finely chopped
  • 4 stalks celery, diced
  • 4 cloves garlic, chopped
  • 1 tbsp ground cumin
  • 2 tsp dried oregano leaves
  • 1 tsp sea salt
  • 1 tsp cracked black peppercorns
  • 2 tbsp tomato paste
  • 1 can (14 oz/398 mL) crushed tomatoes (no-salt added)
  • 2 cups chicken stock
  • 2 cups cooked black beans
  • 2 tsp pure chile powder (single ground mild chile powder, such as ancho or Anaheim, or a combination)
  • 1⁄2 tsp cayenne pepper, optional
  • 2 cups cubed (1 inch/2.5 cm) grilled chicken
  • 1 green bell or poblano pepper, seeded and diced
  • 1 can (41⁄2 oz/127 mL) chopped mild green chiles
  • Shredded Cheddar or Jack cheese or sour cream (for topping before serving)
  • Finely chopped red or green onion (for topping before serving)
  1. You'll need a medium to large (3 1⁄2 to 5 quart) slow cooker.
  2. In a skillet, heat oil over medium heat.
  3. Add onions and celery and cook, stirring, until softened, about 5 minutes.
  4. Add garlic, cumin, oregano, salt and peppercorns and cook, stirring, for 1 minute.
  5. Add tomato paste and tomatoes and bring to a boil.
  6. Transfer to slow cooker stoneware.
  7. Add stock and beans and stir well.
  8. Cover and cook on Low for 6 hours or on High for 3 hours.
Recipe by Moms & Munchkins at