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 spices, tender chicken and creamy black beans simmer in a rich tomato broth, while a tangy red pepper crema and fresh jalapeño slices add the perfect finishing touch.

Whether you’re feeding a crowd or meal-prepping for the week, this chili delivers big flavor with minimal effort. Serve with your favorite toppings like crumbled tortilla chips or shredded cheese for extra crunch and creaminess.

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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

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating the white parts from the green tops. Slice half the jalapeño into thin rounds; mince the remaining jalapeño (remove ribs and seeds for less heat). Dice the tomato.
2. Heat a large 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 breast and Southwest Spice Blend to the pot. Season with salt and pepper. Cook, breaking up the meat, until the chicken is browned and cooked through, 4-6 minutes.
4. Stir in the diced tomato, tomato paste and Tex-Mex paste. Cook until the mixture darkens slightly, 1-2 minutes. Add the black beans (with their liquid), chicken stock concentrates, ¼ cup water (½ cup for 4 servings), salt and pepper. Stir to combine. Bring to a simmer and cook until the chili thickens, 8-10 minutes. If too thick, add a splash more water. Taste and adjust seasoning.
5. Divide the chili among bowls. Top with smoky red pepper crema, scallion greens and sliced jalapeño rounds. Serve immediately.

Recipe Tips

FAQ

Can I use ground turkey instead of chicken?

Yes, ground turkey works perfectly in this recipe. Just cook it the same way as the chopped chicken until browned and cooked through.

What can I substitute for smoky red pepper crema?

You can use sour cream mixed with a pinch of smoked paprika and a dash of hot sauce for a similar smoky, creamy topping.

Can I make this chili vegetarian?

Absolutely! Omit the chicken and add an extra can of black beans or your favorite plant-based protein. Use vegetable stock concentrate instead of chicken.