Are you ready to spice up your dinner routine with a dish that’s not only bursting with flavor but also incredibly nutritious? Look no further than this mouthwatering Black Bean Chicken Spinach Chili! In just 35 minutes, you can whip up a hearty meal that serves four and is perfect for cozy nights or meal prep for the week ahead. This Mexican-inspired chili combines tender chicken, protein-packed black beans, and vibrant spinach for a dish that warms the soul and tantalizes the taste buds. Trust us, once you try this recipe, it will become a staple in your kitchen!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 chicken breasts, diced
- 1 can black beans, drained and rinsed
- 2 cups fresh spinach
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 2 cups chicken broth
- 1 tablespoon chili powder
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 2 diced chicken breasts, 1 can of drained and rinsed black beans, 2 cups of fresh spinach, 1 diced onion, 2 minced garlic cloves, 1 can of diced tomatoes, 2 cups of chicken broth, 1 tablespoon of chili powder, and salt and pepper to taste.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the diced chicken breasts to the pot. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through.
- Once the chicken is cooked, add the can of diced tomatoes (with their juices), the drained and rinsed black beans, and the chicken broth to the pot. Stir well to combine all the ingredients.
- Sprinkle in the chili powder, and season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15 minutes. This allows the flavors to meld together.
- After simmering, add the fresh spinach to the pot. Stir it in and let it cook for an additional 2-3 minutes until the spinach is wilted.
- Taste the chili and adjust the seasoning if necessary, adding more salt, pepper, or chili powder according to your preference.
- Once everything is well combined and heated through, remove the pot from the heat. Serve the Black Bean Chicken Spinach Chili hot, garnished with your choice of toppings such as shredded cheese, sour cream, or fresh cilantro.
Tips
- Prep Ahead: To save time, chop your vegetables and dice the chicken ahead of time. Store them in the refrigerator until you're ready to cook.
- Customize Your Spice Level: If you love heat, feel free to add diced jalapeños or a pinch of cayenne pepper when sautéing the onions and garlic.
- Use Fresh Ingredients: Fresh spinach not only adds vibrant color but also enhances the flavor. If you can, opt for organic ingredients for the best taste.
- Thickening the Chili: If you prefer a thicker chili, mash some of the black beans with a fork before adding them to the pot, or let the chili simmer a bit longer to reduce the liquid.
- Garnish for Extra Flavor: Don’t skip the toppings! Shredded cheese, a dollop of sour cream, and fresh cilantro can elevate your chili and add a delightful contrast to the dish.
- Leftovers: This chili tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to a month.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 30g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 75mg
