This Chicken Black Bean Chili is a simple recipe to make at home or on your next camping trip. Make it in a Dutch oven, slow cooker, or pot on the camp stove.
Canned chicken makes this recipe go together quickly, although you can make it with rotisserie chicken.
You can make it at home ahead of time, put it in an airtight container, and heat it in a large pot at the campground. We like to make it in a cast iron Dutch oven over the campfire.
Chicken Black Bean Chili Recipe
This chicken chili recipe is hearty with a deep flavor, even though it is made mainly with canned ingredients. It is perfect for cooking on busy weeknights in an Instant Pot.
Chili Camping Recipe Ingredients
This recipe is customizable with various types of beans and salsa. Get the full recipe in the recipe card at the bottom of the post.
- canned chunk chicken
- canned black beans
- canned white beans (such as cannellini or northern)
- canned corn
- salsa
- celery
- ranch dressing mix
- taco seasoning mix
- cream cheese
This camping chili tastes great with corn chips.
Create a double batch by doubling the amount of each ingredient.
How to Make Black Bean Chicken Chili
Outside of chopping a few ingredients, this is an open-and-dump recipe.
- Rinse and chop the celery.
- Open and drain the black beans and chicken*, then put them into the pot.
- Open and dump the entire can of extra beans and corn into the pot.
- Add the salsa.
- Stir in the contents of the packets.
- Add in chunks of cream cheese.
- Cook
*A crock pot is recommended if you prefer to use fresh chicken. Cook it for 6-8 hours on low.
Easy Chicken Chili Tips
No. For ease, we used canned skinless chicken breast, but you can substitute leftover chicken. Fresh chicken breasts, thighs, or ground chicken cooked with olive oil before adding it to the pot.
Sure! Use any combination of two canned beans, such as red kidney beans or pinto beans. They do not have to be drained and rinsed like the can of black beans does.
Make a spicy chili by using a hot salsa or Rotel tomatoes with green chilis or adding a tablespoon of chili powder or peppers.
The cream cheese gives the chili a creamy texture. Heavy cream will provide the same results.
Optional toppings for individual servings include cheddar cheese, sour cream, fresh cilantro, green onion, lime wedges, tortilla chips, or black pepper.
This new camp recipe will become a favorite adaptation to traditional chili.
More Camping Chicken Recipes the Whole Family Will Love
- Blackstone Chicken Fried Rice
- Chicken & Veggies
- Dutch Oven Buffalo Chicken
- Campfire Chicken & Pasta
- Roasted Whole Chicken
- Dutch Oven Chicken & Rice
- Green Chile Chicken Packets
- Chicken Stir Fry
Chicken Black Bean Chili
This Chicken Black Bean Chili is easy to make with canned ingredients in a Dutch oven, crock pot, or stovetop. Use canned, rotisserie, or leftover chicken.
Ingredients
- 2 cans of chunk chicken (~25 oz total)
- 1 can black beans
- 1 can white beans (cannellini or northern)
- 1 can corn
- 1 cup salsa
- 2 stalks celery
- 1 package ranch dressing mix
- 1 package taco seasoning mix
- 1 block cream cheese
Instructions
- Rinse and chop the celery.
- Open and drain the black beans and chicken*, then put them into the pot.
- Open and dump the entire can of extra beans and corn into the pot.
- Add the salsa.
- Stir in the contents of the packets.
- Add in chunks of cream cheese.
- Cook over medium heat for about 20 minutes or until the cream cheese is no longer solid. We cooked over the campfire.
Notes
Slow Cooker Directions heat on low for 3-4 hours. Double if using fresh uncooked chicken.
Pressure Cooker Directions cook in manual high for 5 minutes. 15-20 minutes if using raw chicken.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 254