Chili Bean Chicken

Be the first to rate & review!
1 Photo

This chili bean chicken, a savory casserole of chicken thighs nestled in chili baked beans, is for when you crave both chicken chili and roast chicken with baked beans, and it is both very easy and very delicious.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
Allrecipes' editorial guidelines
Published on July 16, 2024
1
single serving in a white bowl from casserole of chili beans with chicken thigh
Prep Time:
20 mins
Cook Time:
1 hr 30 mins
Rest Time:
10 mins
Total Time:
2 hrs
Servings:
8
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 8 servings

  • 1 cup roasted tomato salsa

  • 1/2 cup ketchup

  • 1/4 cup BBQ sauce

  • 2 tablespoons yellow mustard

  • 1/3 cup apple cider vinegar

  • 1/4 cup packed brown sugar

  • 1 tablespoon Worcestershire sauce

  • 3/4 cup water

  • 2 (15 ounce) cans pinto beans

  • 2 (15 ounce) cans cannellini beans

  • 2 tablespoons chili powder

  • 1 tablespoon smoked paprika

  • 1 teaspoon ground cumin

  • 1 teaspoon garlic powder

  • 1 teaspoon freshly ground black pepper

  • 2 teaspoons kosher salt, or to taste

  • 1/4 teaspoon cayenne pepper, or to taste

  • 1 teaspoon dried Mexican oregano

  • 1/2 cup sliced green onions, plus more for garnish

  • 8 large skinless, boneless chicken thighs

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Add all the ingredients except chicken—salsa, ketchup, BBQ sauce, mustard, vinegar, brown sugar, Worcestershire, water, pinto beans, cannellini beans, chili powder, smoked paprika, cumin, garlic powder, black pepper, salt, cayenne, oregano, and green onions—to a large bowl, and stir very thoroughly to combine.

  3. Pour chili mixture into a 15x10-inch casserole dish. Use a spoon to make sure beans are evenly distributed.

  4. Add chicken thighs one at a time; unfold each chicken thigh, toss thoroughly in the sauce, then fold back up into a compact thigh shape. Space the 8 thighs evenly, and poke down into the sauce until almost submerged.

  5. Bake in the preheated oven until liquids have reduced and thickened slightly, and the thighs are fork tender, about 1 1/2 hours.

  6. Let rest for 10 minutes before serving. Top with more green onions if desired.

    casserole dish of baked chili beans with chicken thighs on red and white towel

    John Mitzewich

Nutrition Facts (per serving)

682 Calories
21g Fat
73g Carbs
55g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 682
% Daily Value *
Total Fat 21g 27%
Saturated Fat 6g 30%
Cholesterol 183mg 61%
Sodium 1157mg 50%
Total Carbohydrate 73g 27%
Dietary Fiber 19g 66%
Total Sugars 14g
Protein 55g 111%
Vitamin C 4mg 4%
Calcium 206mg 16%
Iron 9mg 50%
Potassium 1709mg 36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.