Make this comforting Black Bean, Chicken and Spinach Chili on top of the stove or allow it to simmer all day in your crock pot.
My husband was recently in the mood for chili, but all I had in the house was ground chicken and black beans. Then I remembered that I had made a recipe a few years ago for a Black Bean, Chicken and Spinach Chili.
I searched the blog for the recipe and decided that I was going to make it for dinner this particular night.
The beauty of going back to these older recipes is two-fold. One; I rarely make the same meals over and over again so that I can experiment with new recipes, so I enjoy when I get to make them again.
Two; when I do find an older recipe I gasp at how horrible the photo was. Then I use it as an opportunity to revise the post with new images and bring it back to life.
How do you make Black Bean, Chicken and Spinach Chili?
Start by browning the ground chicken in a Dutch oven or large pot on top of the stove with a little bit of olive oil. You could also substitute ground turkey or lean ground beef for the chicken if you prefer. Sometimes, ground chicken is less expensive than ground turkey.
Brown the chicken until there is no pink left; then add chopped onion and garlic. Sauté until the onions start to soften (approximately 1-2 minutes). You can also add chopped green peppers; however, my family doesn’t like them so we leave them out.
Next, add the chili powder, cumin, black beans, baby spinach, plum tomatoes, tomato paste and water; mix well. Reduce heat to low, partially cover pot and allow to simmer for at least 30 minutes.
You can also cook this in your crock pot. Follow the instructions above until all of the ingredients have been added; then place everything in the crock pot instead of simmering on top of the stove. Cook on low 6-8 hours or high 2-4 hours.
Make this heartwarming chili as mild or as hot as you like by adjusting the quantity of chili powder to your liking. Once the chili is done, season with salt as desired.
I don’t like to add a lot of salt to my recipes because some products already contain quite a bit already and I’m a bit of a salt-o-holic and salt EVERYTHING.
My family really loved this Black Bean, Chicken & Spinach Chili and I was so glad I made it again. We do have a few other chili recipes that we like, but I think this one is our favorite. In fact, he’s already asked for me to make it again and I’m more than happy to oblige.
Between me going back to work and the weather getting much cooler, this is the perfect meal to make for a busy weeknight and even freezes well. Serve with rice or egg noodles and a tossed salad and dinner is ready before you know it. ~Enjoy!
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Black Bean, Chicken and Spinach Chili
- 3 lb. Ground Chicken
- 1 tbsp. Extra Virgin Olive Oil
- 1/4 c. Red Onion or Scallions, chopped
- 2 cloves Garlic, minced
- 2-4 tsp. Ground Chili Powder
- 1 tsp. Ground Cumin
- 1- 15(ounce) Can Black Beans, rinsed
- 3 c Fresh Baby Spinach, rinsed
- 3 Plum Tomatoes, small dice (or 1 can fire roasted tomatoes)
- 1- 6(ounce) Can Tomato Paste
- 1 c. Water
- Heat the oil over medium heat in a Dutch oven or large pot. Brown the chicken until it is cooked through and there is no pink.
- Add the onions, garlic, chili powder and cumin; stir for about 2-3 minutes.
- Next, add the beans, tomatoes, spinach, tomato paste and water; mix well. Reduce heat to low and simmer partially covered for a minimum of 30 minutes stirring occasionally.
**Add chopped peppers or other garden vegetables as desired.
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