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Chicken and Black Bean Chili


Chicken & Black Bean Chili
Debbie Frantzen

by Dennis Weaver

This chili hits the spot on a cold winter day. It's made with canned beans so it's a snap to put together. Whether at home or in the RV, this should go together in about a half hour.

As listed, this is a fairly mild chili. If you like it hot, add more spices.


3/4 cup uncooked white rice
1 large onion, diced
2 chicken breasts, grilled and cubed
1/2 tablespoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 29-ounce can tomato sauce
2 15-ounce cans black beans, drained
2 25-ounce cans diced tomatoes
1/3 cup brown sugar
1 cup water
grated cheddar cheese for garnish

1. Cook the rice according to package directions.
2. Sauté the onion until it is tender-crisp. Add the onion to a large soup pot.
3. Add the cooked and cubed chicken to the pot. Add the garlic powder and oregano to the pot. Add the tomato sauce, black beans, rice, tomatoes, and brown sugar to the pot. Add the water and as much cilantro as you would like. Stir to mix and heat the soup to simmering. Serve hot with grated cheese.


Dennis WeaverDennis Weaver -- having burnt food from Miami, Florida to Point Barrow, Alaska -- is RTA's road food expert. He has logged thousands of hours on the roads, trails, and waterways of America including many of Alaska's wilderness rivers and has consistently been elected the trips' "chief cook and bottle washer." Dennis is currently general manager at The Prepared Pantry, a company in Rigby, Idaho, that produces ready-to-eat meals and baking mixes packaged in Mylar. Weatherproof, bug-proof, and critter resistant, they're ideal for both roadtrips and back woods camping. Dennis may be reached at
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