Eureka Chicken and Black Bean Chili

Discover the bold and comforting flavors of Eureka Chicken and Black Bean Chili, a hearty one-pot meal that's perfect for busy weeknights or cozy gatherings. This recipe combines tender shredded chicken, protein-packed black beans, and a medley of vibrant bell peppers, all simmered in a spiced tomato broth infused with smoky paprika, cumin, and a zesty hint of lime. With just 15 minutes of prep and a total cook time of 35 minutes, this easy chili recipe delivers robust, satisfying flavor without sacrificing time. Customize the heat with cayenne pepper and top it off with fresh cilantro for a refreshing finish. Serve it as a standalone dish or pair it with crusty bread or tortilla chips to make it truly irresistible.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 pieces boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 2 15-ounce cans canned black beans, rinsed and drained
• 1 14-ounce can canned diced tomatoes
• 2 cups chicken broth
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.25 teaspoon ground cayenne pepper (optional, for heat)
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

Step 2

Season the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Add the chicken to the pot and sear for about 5 minutes per side, until golden brown. Remove the chicken and set aside.

Step 3

In the same pot, add the diced yellow onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Stir in the diced red and green bell peppers and sauté for another 3 minutes.

Step 5

Add the canned black beans, diced tomatoes, chicken broth, chili powder, ground cumin, smoked paprika, dried oregano, and optional cayenne pepper. Stir to combine.

Step 6

Return the seared chicken breasts to the pot, ensuring they are submerged in the chili mixture.

Step 7

Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F).

Step 8

Once cooked, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the chili and stir to combine.

Step 9

Add the lime juice and adjust seasoning with additional salt or pepper, if needed.

Step 10

Serve the chili hot, garnished with freshly chopped cilantro if desired. Enjoy!

Nutrition Facts

Serving size	(2395.4g)

Amount per serving	% Daily Value*
Calories	1917.4

Total Fat 57.8g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 6.1g
Cholesterol 303.7mg	0%
Sodium 5916.3mg	0%
Total Carbohydrate 178.6g	0%
Dietary Fiber 64.9g	0%
Total Sugars 23.0g
Protein 171.8g	0%

Vitamin D 3.5IU	0%
Calcium 615.5mg	0%
Iron 26.4mg	0%
Potassium 4674.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.1%

Protein: 35.8%

Carbs: 37.2%