What could be better than chili on a cold winter day? Try this scrumptious chicken and black bean chili. Because it’s made with canned beans, it cooks up super quick and easy with left-over chicken or turkey.

In the picture to the right, Boston Brown Bread is shown. For the recipe, click here.


1 large onion, chopped
2 1/2 cups water
1/2 cup white or brown rice
1/8 teaspoon ground black pepper
4 cubes chicken bouillon
1 tablespoon chili powder (you can add more later if you wish)
2 14.5 ounce cans of diced tomatoes
3 cups cubed cooked chicken or turkey meat (about two large chicken breasts)
2 14.5 ounce can of black beans, drained


1. Sauté the onion until tender. Add water and rice and bring to a boil. Reduce the heat so that the mixture will simmer.
2. Add the pepper, chicken bouillon, chili powder, and tomatoes and continue simmering. Cook until the rice is tender adding more water if necessary.
3. Add the cooked chicken and black beans. Simmer for five minutes. Serve hot.

Note: If you use chicken breast meat, this is a healthy, low fat recipe. This can also be made in a crock pot or slow cooker.

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