Chicken and Black Bean Chili


Recipe Intro From dianemorrisey

How do you chili? @dianemorrisey & our @mollyean4 are making their best chili using Tuttorosso Tomatoes on IG Live @thefeedfeed Thursday, 10/15 at 3PM ET!

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  • Recipe Card
Prep time 10mins
Cook time 1hr 5mins
Serves or Makes: 4

Recipe Card


  • 2 large yellow onions, diced into 1-inch chunks
  • 3 bell peppers, diced into 1-inch chunks
  • 3 cloves of garlic, chopped
  • 1 jalapeno, seeded, and chopped
  • 1/4 cup Tuttorosso Tomato Paste
  • 3 tablespoons canola oil
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon dried red pepper
  • 1/4 teaspoon cayenne pepper, more if needed
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 (28-ounce) cans Tuttorosso Crushed Tomatoes, liquid reserved
  • 1 bottle or can of beer
  • 1 cup water
  • 4 cups chicken, precooked and chopped
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 cup frozen corn


  • Step 1

    Cook the peppers, onions, jalapeño, and garlic in the oil over medium-low heat for 10 minutes.

  • Step 2

    Add the Tuttorosso Tomato Paste and cook for 5 minutes, stirring occasionally. It will begin to caramelize on the bottom of the pot, that’s what you want.

  • Step 3

    Add the chili powder, cumin, smoked paprika, red pepper flakes, cayenne, salt and pepper and cook for 1 minute. Add the Tuttorosso Crushed Tomatoes, beer and water and bring to a boil, then reduce to a simmer. Simmer for 20 minutes covered.

  • Step 4

    Add the chicken, beans and corn and simmer, uncovered, for another 30 minutes. Check for seasoning. Remove from heat and stir in cilantro.