Smoky Chicken and Black Bean Chili with Jalapeño Crema

This hearty chicken and black bean chili comes together in a single pot, making cleanup a breeze. Smoky red pepper crema and fresh jalapeño slices add a cool, spicy finish that elevates every bowl.

Perfect for busy weeknights, this chili is packed with protein and fiber and can be customized with your favorite toppings like crumbled tortilla chips or avocado.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Thinly slice the scallions, separating the white parts from the green tops. Slice half the jalapeño into thin rounds; mince the remaining half. (Remove ribs and seeds for less heat.) Dice the tomato.
2. Heat a drizzle of oil in a large pot over medium-high heat. Add the scallion whites and as much minced jalapeño as you like. Season with salt. Cook, stirring, until softened, about 5-7 minutes.
3. Add the chopped chicken and Southwest Spice Blend to the pot. Season with salt and pepper. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes.
4. Stir in the diced tomato, tomato paste and Tex-Mex paste. Cook until slightly darkened, 1-2 minutes. Add the black beans (with their liquid), chicken stock concentrates, ¼ cup water, salt and pepper. Stir to combine. Bring to a simmer and cook until thickened, 8-10 minutes. Turn off heat. (If too thick, add a splash of water.) Taste and adjust seasoning.
5. Divide the chili among bowls. Top with smoky red pepper crema, scallion greens and sliced jalapeño rounds. Serve.

Recipe Tips

FAQ

Can I use ground turkey instead of chicken?

Yes, ground turkey works well in this recipe. Cook it the same way, breaking it up as it browns.

How can I make this chili vegetarian?

Substitute the chicken with extra beans or a plant-based protein and use vegetable stock concentrate instead of chicken.

Can I freeze leftovers?

Absolutely! Let the chili cool completely, then store in an airtight container in the freezer for up to 3 months.