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Prep Time1 hr
Cook Time1 hr
Course: Appetizer, dinner, lunch, Main Course
Cuisine: American
Keyword: chicken recipes, chili, ZERO POINTS
Author: Virginia Willis


  • 2 cups dried black beans
  • 1 large onion chopped
  • 6 cloves garlic chopped
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 28- ounce can diced tomatoes in juice
  • 1 chipotle en adobo
  • 3 cups vegetable stock more if needed
  • 2 pounds 99% fat free ground chicken
  • Coarse salt and freshly ground pepper


  • Soak the beans overnight or quick soak the beans. Place in a pot and cover with water. Bring to a rolling boil over high heat. Set aside for one hour. Drain.
  • Combine soaked beans, onion, garlic, spices, tomato, and chipotle. Add vegetable stock. Bring to a boil and reduce the heat to simmer. Season with salt and pepper. (Yes, salt your beans!) Cook until the beans are tender, about 1 hour or more, depending on the age of the beans.
  • Once the beans are tender, add the chicken and stir to combine. Cook until the chicken is white and no trace of pink remains, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Serve.