The Minter Kitchen: Black Bean & Chicken Chili


One of my favorite things to do while home on a weekend is to cook something warm during the chill of fall. If you’re like me, you enjoy the taste of comfort food, but maybe don’t want all the repercussions that sometimes come along with food that brings us all that “comfort”: sugar, fat, sodium, preservatives, etc. So I love it when I come across a recipe that is comforting, but also healthy at the same time. Here’s where the Black Bean and Chicken Chili comes in. I know you will enjoy this as much as I have. Here’s to healthy comfort . . .


Black Bean and Chicken Chili
serves 4 to 6

2 large skinless, boneless chicken breasts; cut into 1 inch cubes
3 & 1/3 cups water
1/2 can tomato paste (6 oz)
1 & 1/2 tablespoons cooking oil
ground sea salt (to taste)
1 tablespoon chili powder (less or more to taste)
1 teaspoon cumin
ground black pepper (to taste)
1/4 teaspoon ground cayenne pepper
1/2 yellow onion (diced)
1 medium green bell pepper (diced)
1 medium red bell pepper (diced)
1/2 jalapeno pepper, seeded and diced (OR use 1/2 of one 4 oz can of diced jalapenos or diced green chili  peppers)
3 roma tomatoes (diced) (OR use 1 can of diced tomatoes)
1 can whole kernel corn; drained (approx 15 oz)
2 cans of black beans
2/3 bunch fresh cilantro, chopped


1. Heat oil in a large pot over medium heat.

2. Place chicken in pot until chicken is brown on all sides.

3. Mix all spices (salt, pepper, cumin, etc.) together and then add to the pot with chicken.

4. Mix in FRESH veggies (not canned) (bell peppers, etc.).

5. Pour in 1/2 of the water.

6. Cook for 10 minutes or until about 1/2 the water has evaporated.

7. Mix in CANNED veggies (black beans, corn, etc.)

8. Reduce to low heat and mix in remaining water.

9. Mix in tomato paste.

10. Simmer for 30 minutes or until thickened.  Stir occasionally.

11. To serve, top with chopped cilantro. Other topping options are shredded cheddar jack cheese and/ or sour cream.  Eat with a spoon, or use blue corn tortilla chips to scoop up the chili instead of a spoon. Tastes great re-heated and can even be frozen.

Kelly_garden2Kelly Minter is an author, speaker, songwriter, and singer based in Nashville, Tennessee. She is passionate about women discovering Jesus Christ through the pages of Scripture. Kelly also partners closely with Justice and Mercy International (JMI)—a ministry that serves in the Amazon jungle. When home, her days are spent writing, cooking, gardening, enjoying her neighborhood, and loving her community. Here’s a sample of Kelly’s Bible study, Ruth: Loss, Love & Legacy.


  1. Janice says

    Hi Kelly,
    This sounds delicious and a nice variation from the Taco soup with ground beef. We do tailgate food for a get-together the Saturday after Thanksgiving. This soup will be awesome for that! Thanks for sharing. Your Ruth study was one of my favorite studies ever. Nehemiah was a good one as well. I will be looking forward to your next study.

  2. Denise says

    I am STILL using recipes from the 2007 “No Other Gods” study :)
    Can’t wait to try this, sounds delish!
    Thanks for sharing. Hugs!

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