Chicken chili with black beans and kidney beans is the kind of pot you throw together on a day when you want something substantial without standing over the stove for hours. Minced chicken browns quickly, the beans and tomatoes go in, and the whole thing simmers into a thick, spoonable chili. The tomato paste is doing a lot of work here: a full cup gives the chili a deep, concentrated tomato flavour and a body that does not rely on a long reduction. It is a thicker, more intensely tomato-forward chili than most, and that is intentional.
The spice blend is straightforward but effective. Chili powder provides the base warmth, cumin adds an earthy backbone, and cayenne brings a clean heat that you can dial up or down. Garlic and onion form the aromatic start, and a small amount of sugar balances the acidity of the tomatoes and tomato paste so the finished chili does not taste sharp. The beans, black and kidney together, give the chili texture and substance, and they soak up the seasoned tomato base as it simmers.
One thing worth flagging before you start: the recipe calls for one cup of black beans and one cup of kidney beans, and whether those are canned or dried changes the cooking time completely. Canned beans, drained and rinsed, need only 15 to 20 minutes to heat through and absorb flavour, which fits the simmer time here. Dried beans need an overnight soak and 60 to 90 minutes of cooking before they go anywhere near this pot, or you will end up with hard beans and a chili that never comes together. I note this clearly in the ingredients so there is no guesswork.
INGREDIENT DETAILS
Minced Chicken (1 lb): Leaner than beef and cooks quickly, browning in about 5 minutes. It takes on the spice blend well and keeps the chili lighter without losing substance.
Onion (1 medium, diced): Softens into the base and adds a savoury sweetness that supports the tomatoes and spices.
Olive Oil (2 tbsp): The fat for sautéing the aromatics and browning the chicken. It also helps the spices bloom and prevents sticking.
Black Beans (1 cup, canned and drained, or dried and pre-cooked): Earthy and slightly sweet, black beans add texture and a mild, creamy bite. They absorb the chili’s seasoning as they simmer.
Kidney Beans (1 cup, canned and drained, or dried and pre-cooked): Larger and firmer than black beans, kidney beans give the chili a meaty bite and hold their shape through the simmer.
Diced Tomatoes (1 1/2 cups): Provide acidity, sweetness, and body. Their liquid helps form the chili’s base and balances the concentrated tomato paste.
Tomato Paste (1 cup): The defining ingredient of this chili’s thickness. A full cup gives a deep, concentrated tomato flavour and a rich, pasty body that loosens as it simmers with the water and beans.
Granulated Sugar (1 tsp to 1 tbsp): Balances the acidity of the tomatoes and tomato paste. Start with 1 tsp and add more if the chili tastes sharp after simmering.
Garlic (3 cloves, chopped): A savoury, pungent base note that deepens the chili’s overall flavour. Chopped rather than minced so it holds up through the simmer.
Water (2 cups, plus more as needed): Thins the tomato paste and creates the simmering liquid. Add more if the chili thickens too quickly during cooking.
Chili Powder (1 tbsp, adjust to desired spiciness): The main source of warmth and colour. Heat levels vary by brand, so taste as you go and adjust.
Cumin (1 to 1.5 tbsp): Earthy and warm, cumin is the backbone of the spice blend. Start with 1 tbsp and add more if needed, since potency varies.
Cayenne Pepper (1/4 tsp): A clean, direct heat that builds gradually. Adjust according to how spicy you want the chili.
Salt and Black Pepper (to taste): Season the chicken lightly during browning and adjust the finished chili at the end.
INGREDIENT ALTERNATIVES
Main Recipe Ingredients: Minced Chicken, Onion, Olive Oil, Black Beans, Kidney Beans, Diced Tomatoes, Tomato Paste, Granulated Sugar, Garlic, Water, Chili Powder, Cumin, Cayenne Pepper, Salt and Black Pepper.
Alternatives:
Minced Chicken: Minced turkey or beef work in equal amounts. Beef will need to be drained of excess fat before adding the liquids.
Onion: Shallots or scallions can substitute.
Olive Oil: Any neutral oil such as vegetable or canola works.
Black Beans: Pinto beans or red beans can substitute.
Kidney Beans: Cannellini or navy beans work, though they are softer.
Diced Tomatoes: Crushed tomatoes or whole tomatoes broken up by hand.
Tomato Paste: No substitute needed, though tomato sauce can be used in a pinch with a longer simmer to reduce.
Granulated Sugar: Brown sugar or honey can substitute, though honey browns faster so add it later in the cooking.
Garlic: 1 tsp garlic powder in place of fresh cloves.
Water: Chicken or vegetable stock for more depth.
Chili Powder: A blend of paprika, oregano, and a pinch of cayenne can approximate it.
Cumin: Ground coriander offers a milder, citrusy alternative.
Cayenne Pepper: Chili flakes crushed fine, or a small amount of finely chopped fresh chili.
Salt and Black Pepper: No substitute needed.
If you enjoyed this recipe, you my also enjoy my recipe for TERI’S CHILI
2 Bean Chicken Chili
Description
Minced chicken simmered with black beans, kidney beans, diced tomatoes, and a generous amount of tomato paste, seasoned with chili powder, cumin, and cayenne for a thick, warming chili.
Ingredients
Instructions
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Heat the olive oil in a medium saucepan or soup pot over medium-high heat.
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Add the garlic and onions and sauté for a few seconds until fragrant and the onions turn lightly translucent.
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Add the minced chicken and cook for about 5 minutes, until browned throughout. Season lightly with salt and black pepper as it cooks.
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Add the beans, diced tomatoes, tomato paste, and water. Stir well to combine.
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Stir in the sugar, cumin, chili powder, and cayenne pepper.
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Lower the heat and simmer for 15 to 20 minutes, stirring occasionally. If the chili thickens too quickly, add a splash more water.
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Taste and adjust the salt, pepper, cumin, and chili powder. Once the chili has thickened to your liking, remove from the heat and serve.
Note
If using dried beans, soak them overnight and cook until tender before adding them to the chili. Canned beans only need draining and rinsing.
Cumin potency varies widely. Start with 1 tbsp, taste after 10 minutes, and add more if the chili needs it.
Chili powder heat varies by brand. Taste before adjusting and add cayenne only after you know how hot the powder is.
If the chili becomes too thick, loosen it with a splash of water or stock. It will thicken further as it cools and on reheating.
Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.
Serve over rice, with corn chips, cornbread, or topped with sour cream, shredded cheese, and sliced scallions.
