Red, White and Black Bean Chicken Chili

With vibrant colors and flavors, this Red, White and Black Bean Chili is a favorite at the holidays, a big game party or quick dinner. Canned beans and rotisserie chicken save on prep time, while the customizable toppings are endless. Choose staples like avocado, cheese, sour cream and tortilla chips, or add your family’s favorites for all to pick and choose.

Preparing the Ingredients

Start by chopping a medium-sized red onion using a 7-5/8″ Petite Chef knife. Use a forward and down motion for more control as you cut. Check out Cutco’s how to guide to learn how to dice an onion.

Using the same knife, cut one bell pepper into a small dice.

You can also use the 7-5/8" Petite Chef to mince the garlic. If you are unsure how, our How To Mince Garlic tutorial will help. You will want about one tablespoon’s worth.

Fresh is best and you can keep using your chef knife to loosely chop some cilantro and parsley. About one-quarter cup’s worth of each. Chop a little bit extra to use for garnish.

Next for the jalapeño, use a 4" Gourmet Paring Knife to trim off the stem of the pepper and then cut it in half lengthwise. Use a spoon to scrape out the seeds from each half, cut the halves into strips, rotate and cut crosswise to mince.

Using a 7" Santoku, small dice one medium stalk of celery.

Lastly dice the cooked chicken with a Santoku-Style Trimmer.

Making the Chili

Warm oil in a large stock pot over medium-high heat. Add the onions, peppers and celery and allow to cook for five to seven minutes. Add in the garlic, chili powder and P.S. Flavor!™ Creole Kitchen and sauté for 30 seconds. The Creole Kitchen adds the right blend of flavor and a touch of heat.

Next, increase the heat to high and stir in the red wine vinegar to deglaze the pot. Stir in the chicken, broth and tomatoes. I specifically used petite-diced canned tomatoes as they retain some of their ‘crisp’ during the cooking, versus turning into mush like larger canned tomatoes or fresh cut tomatoes. (My preference is San Marzano tomatoes.) You can also substitute in roasted grape tomatoes if you prefer.

Once everything comes to a boil, reduce heat to medium for a slow simmer. Cook for another 15 minutes, stirring frequently, before adding in the canned beans and hot sauce. Leave simmering for another 10 minutes before adding the chopped cilantro and parsley. Stir well and turn off heat and it is ready to dish up.

Serving It Up

This meal is not your typical chili and you (and your guests) will be going back for seconds. Using some of the liquid from the canned beans will help thicken the sauce. With that in mind, try to avoid adding excess water, which will make the chili thinner as this really comes together in a perfect thickness.

Red, White and Black Bean Chicken Chili packs flavorful heat, with every bite providing savory, mouth-watering, melt-in-your-mouth goodness. If you love chili, chicken and spices, you’ll love this variation. The beans and tomatoes combine to bring all the taste profiles together. If you’re not a fan of cilantro, feel free to substitute it with additional parsley. This dish also gives a rustic dinner touch or you can make it ahead and bring to a potluck gathering. Serve with green onions, sour cream, shredded cheese, oyster crackers or corn chips alongside to choose as toppings.