Southwestern Black Bean Chicken Skillet Chili

This black bean chicken chili gets its southwestern flavor from the salsa and garbanzo beans. Cooked in a skillet, this chili can be made in about 25 minutes.


6 servings


1 tablespoon butter or margarine
1 (20 ounce) package boneless skinless chicken thighs, cut into 1-inch pieces
1/8 teaspoon garlic powder
1/2 cup salsa
1 (15 ounce) can black beans, rinsed, drained
1 (15 ounce) can garbanzo beans, rinsed, drained
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 teaspoon chili powder
1/4 teaspoon ground cumin, if desired


Melt butter in deep 10-inch skillet until sizzling; add chicken and garlic powder. Cook over medium-high heat, stirring occasionally, until chicken is lightly browned (5 to 7 minutes). Stir in all remaining ingredients. Continue cooking until mixture comes to a boil.

Reduce heat to low. Cover; cook until flavors are blended (10 to 15 minutes).

Nutritional Information

1 serving: Calories: 260, Fat: 6 g, Cholesterol: 50 mg, Sodium: 820 mg, Carbohydrates: 34 g, Dietary Fiber: 0 g, Protein: 20 g.

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