Black Bean, Chicken & Spinach Chili


by: Carrie's Experimental Kitchen

This heart healthy chili is full of flavor.


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serves: 6

2 lb Ground Chicken

2 tbsp Canola Oil

1/4 c Red Onion, chopped

2 cloves Garlic, chopped

2 tsp Chili Powder

15 oz Black Beans canned, rinsed

10 oz Frozen Spinach, defrosted and drained

3 Plum Tomatoes, chopped

6 oz Tomato Paste (I use Hunts)

1 c Water

Nutrition Facts
Black Bean, Chicken & Spinach Chili

Servings Per Recipe: 6

Amount per Serving

Calories: 400

  • Total Fat: 17.9 g
  •     Saturated Fat: 4 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 130.1 mg
  • Sodium: 368.2 mg
  • Total Carbs: 26.6 g
  •     Dietary Fiber: 9.5 g
  •     Sugars: 4.9 g
  • Protein: 36.1 g

how is this calculated?

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1.  In a Dutch oven, add the oil and brown the chicken until it is cooked through and there is no pink. Add the onions, garlic and chili powder and stir for about 2-3 minutes. Add in the beans, tomatoes, spinach, tomato paste and water and mix well.

2.  Reduce heat to low and simmer covered for 2 hours, stirring every 30 minutes or so to make sure it's not sticking to the bottom.

Cooks' note:
We don't like our chili too hot, but you could certainly use more chili powder if you like extra heat.

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