Hearty Chicken and Black Bean Chili Casserole
Indulge in this comforting and flavorful Hearty Chicken and Black Bean Chili Casserole, a perfect dish for family gatherings or cozy weeknight dinners. Packed with tender shredded chicken, protein-rich black beans, and sweet corn, this casserole is a delightful blend of textures and tastes. With a zesty kick from chili powder and cumin, layers of crunchy tortilla chips, and a melty cheese topping, it's sure to become a favorite at your table. Prepare it ahead of time and stock your freezer with this convenient meal that brings warmth and satisfaction to any occasion. Recipe adapted from Diane Phillips’ 'You've Got it Made.'
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
vegetable oil
1/4 cup (heated)
onion
1/2 cup (finely chopped)
garlic
1 clove (minced)
chili powder
1 teaspoon (ground)
cumin
1/2 teaspoon (ground)
oregano
1/2 teaspoon (dried)
cornmeal
3 tablespoons (toasted)
chicken broth
2 1/2 cups (unsalted)
tomato sauce
1 cup (canned)
cooked chicken
4 cups (chopped or shredded)
corn kernels
2 cups (fresh or frozen)
black beans
15 1/2 ounces (canned, rinsed and drained)
salt
1 1/2 teaspoons (to taste)
black pepper
1/2 teaspoon (freshly ground)
tortilla chips
3 cups (crushed (6-8 ounces))
mild cheddar cheese
1 1/2 cups (finely shredded)
Monterey Jack cheese
1/2 cup (finely shredded)
Instructions
1
In a large stockpot or Dutch oven, heat the vegetable oil over medium heat. Add the finely chopped onion, minced garlic, chili powder, cumin, and oregano. Sauté for about 3 minutes, or until the onion is translucent and the garlic is fragrant.
2
Add the cornmeal to the pot, stirring continuously for about 2 minutes to lightly toast the cornmeal.
3
Slowly pour in the chicken broth and tomato sauce, stirring to combine. Increase the heat to bring the mixture to a boil, then reduce to a simmer and let it cook for 10 minutes, allowing the flavors to meld.
4
Stir in the shredded chicken, corn, rinsed and drained black beans (or kidney beans), salt, and freshly ground black pepper. Simmer uncovered for 30 minutes, stirring frequently to prevent sticking.
5
While the chili simmers, prepare a 9x13-inch baking dish by lightly coating the bottom with crushed tortilla chips, ensuring they cover the base.
6
Once the chili has thickened, spoon it over the tortilla chips, then generously sprinkle the top with grated mild cheddar and Monterey Jack cheeses.
7
If prepping ahead, allow the casserole to cool completely, cover it tightly with plastic wrap or aluminum foil, and refrigerate for up to 2 days, or freeze for up to 1 month.
8
To serve, transfer the casserole from the freezer to the refrigerator to thaw overnight. When ready to bake, preheat your oven to 350°F (175°C) and let the casserole sit at room temperature for 30 minutes before baking.
9
Cover the dish with foil and bake for 20 minutes. Then, remove the foil and continue baking for an additional 20 minutes, or until the cheese is melted and bubbly.
10
Serve the casserole hot, garnished with fresh cilantro, jalapeños, or your favorite toppings if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Chicken and Black Bean Chili Casserole?
It is a comforting dish featuring layers of shredded chicken, black beans, corn, and a spiced tomato-based chili, topped with melted cheese and served over a bed of crushed tortilla chips.
Can I use a different type of bean besides black beans?
Yes, you can easily substitute black beans with kidney beans or pinto beans depending on your preference.
How long can I store this casserole in the freezer?
This casserole can be stored in the freezer for up to one month if covered tightly with plastic wrap or aluminum foil.
Can I refrigerate the casserole before baking?
Yes, you can assemble the casserole and keep it refrigerated for up to 2 days before you plan to bake it.
What temperature should the oven be for baking?
Preheat your oven to 350°F (175°C) for the best results when baking this casserole.
How long does the casserole need to bake?
The dish should be baked covered for 20 minutes, then uncovered for an additional 20 minutes until the cheese is melted and bubbly.
Should I use cooked or raw chicken for this recipe?
You should use 4 cups of cooked chicken that has been either chopped or shredded.
Is rotisserie chicken suitable for this dish?
Absolutely, rotisserie chicken is an excellent and convenient choice for the shredded chicken component of this recipe.
What is the purpose of cornmeal in the chili?
Cornmeal acts as a thickening agent for the chili and provides a subtle toasted flavor when cooked with the aromatics.
Do I need to rinse the black beans?
Yes, the recipe specifies that the black beans should be rinsed and drained before being added to the pot.
What size baking dish is recommended?
A standard 9x13-inch baking dish is the ideal size for this casserole recipe.
Can I use frozen corn for this recipe?
Yes, you can use 2 cups of either fresh or frozen corn kernels.
What kind of cheese works best for the topping?
A combination of finely shredded mild cheddar and Monterey Jack cheese provides a great flavor and melting texture.
How do I thaw the casserole if it has been frozen?
Transfer the casserole from the freezer to the refrigerator to thaw completely overnight before baking.
Should the casserole sit out before going into the oven?
Yes, if the casserole was refrigerated, let it sit at room temperature for 30 minutes before you begin baking.
What are the primary spices used in this dish?
The flavor base consists of chili powder, ground cumin, and dried oregano.
How long should I sauté the onions and garlic?
Sauté the finely chopped onion and minced garlic for about 3 minutes until the onion is translucent.
Is the chili supposed to be thick or thin?
The chili should be allowed to simmer and thicken for 30 minutes before being poured over the tortilla chips.
What type of broth is best for this recipe?
Unsalted chicken broth is recommended to better control the sodium levels of the finished dish.
Can I use fresh cilantro as a garnish?
Yes, fresh cilantro and jalapeños are excellent garnishes to serve with the hot casserole.
How many tortilla chips do I need?
You will need approximately 3 cups (about 6 to 8 ounces) of crushed tortilla chips to line the bottom of the dish.
Do I need to cover the dish with foil while baking?
Yes, cover it with foil for the first 20 minutes of baking, then remove the foil for the final 20 minutes.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth can be used as a substitute if you prefer it over chicken broth.
Is this dish spicy?
It has a mild zesty kick from the chili powder and cumin, but it is generally considered family-friendly and not overly spicy.
How much garlic should I use?
The recipe calls for one clove of minced garlic.
What kind of tomato sauce is required?
Use 1 cup of standard canned tomato sauce for the chili base.
Can I use different oils for sautéing?
While the recipe calls for vegetable oil, you can use other neutral oils like canola or light olive oil.
How do I prevent the chili from sticking to the pot?
Stir the mixture frequently during the 30-minute simmering stage to prevent it from sticking to the bottom.
What is the inspiration for this recipe?
This recipe is adapted from Diane Phillips’ book 'You've Got it Made,' focusing on convenient make-ahead meals.
How long should I toast the cornmeal?
Stir the cornmeal continuously in the pot for about 2 minutes to lightly toast it before adding liquids.