Pulled Chicken & Black Bean Chili Recipe
Introduction
This pulled chicken and black bean chilli is a hearty, flavorful dish perfect for cozy dinners. Tender chicken thighs simmered in a smoky chipotle sauce with black beans make for a delicious and satisfying meal. Serve it with rice or tortillas and your favorite toppings for a warming Mexican-inspired feast.
Ingredients
- 2 tbsp sunflower oil
- 2 onions, sliced
- 4 boneless, skinless chicken thighs
- 3 garlic cloves, finely chopped
- 1 tbsp oregano
- 1 tsp cumin seeds
- 3 tbsp chipotle in adobo or 1 tsp chipotle paste
- 350g passata
- ½ chicken stock shot or cube
- 400g can black beans, drained but not rinsed
- ½ lime, juiced
- Cooked rice or tortillas, coriander, feta, lime wedges, and chopped red onion, to serve (optional)
Instructions
- Step 1: Heat the sunflower oil in a shallow saucepan or casserole dish with a lid over medium-low heat. Add the sliced onions and cook for 5 minutes until softened.
- Step 2: Add the chicken thighs and increase the heat to medium. Stir in the chopped garlic, a small pinch of sugar, oregano, cumin seeds, and a pinch of seasoning. Cook for a couple of minutes.
- Step 3: Add the chipotle in adobo or chipotle paste and cook for a few more minutes to develop the flavors.
- Step 4: Pour in the passata, 100ml of water, and add the chicken stock. Season well and bring the mixture to a simmer.
- Step 5: Cover with the lid and cook for 40-50 minutes, stirring occasionally, until the chicken is tender.
- Step 6: Remove the lid and shred the chicken in the sauce using two forks. Stir in the black beans.
- Step 7: Simmer for an additional 5 minutes, then turn off the heat and squeeze in the lime juice.
- Step 8: Serve hot with cooked rice or tortilla wraps and, if desired, garnish with coriander, feta, lime wedges, and chopped red onion.
Tips & Variations
- For extra smoky flavor, toast the cumin seeds in a dry pan before adding them to the dish.
- If you prefer a milder heat, reduce the chipotle amount or substitute with smoked paprika.
- Try adding sweet corn or diced bell peppers with the onions for added texture and sweetness.
- Use chicken breast if you prefer leaner meat, but thighs remain more tender and flavorful.
Storage
Store the pulled chicken and black bean chilli in an airtight container in the fridge for up to three days. It also freezes well for up to two months. When reheating, defrost thoroughly and warm gently on the stove or in the microwave until piping hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried black beans instead of canned?
Yes, but you will need to soak and cook the dried beans thoroughly before adding them to the chilli. This will add extra time to the recipe.
Is this recipe suitable for freezing?
Absolutely. This chilli freezes well for up to two months. Just make sure to cool it completely before freezing and defrost fully before reheating.
PrintPulled Chicken & Black Bean Chili Recipe
A hearty and flavorful pulled chicken and black bean chili infused with smoky chipotle, cumin, and oregano. This warming dish is cooked slowly until the chicken is tender and shredded, then combined with black beans for a protein-packed meal perfect served with rice or tortillas and fresh toppings.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-inspired
Ingredients
Main Ingredients
- 2 tbsp sunflower oil
- 2 onions, sliced
- 4 boneless, skinless chicken thighs
- 3 garlic cloves, finely chopped
- 1 tbsp oregano
- 1 tsp cumin seeds
- 3 tbsp chipotle in adobo or 1 tsp chipotle paste
- 350g passata
- 1⁄2 chicken stock shot or cube
- 400g can black beans, drained but not rinsed
- 1⁄2 lime, juiced
Optional Serving Ingredients
- Cooked rice or tortillas
- Coriander
- Feta cheese
- Lime wedges
- Chopped red onion
Instructions
- Heat the oil and soften onions: In a shallow saucepan or casserole dish with a lid, heat 2 tbsp sunflower oil over medium-low heat. Add the sliced onions and cook for 5 minutes until softened.
- Add chicken and spices: Increase the heat to medium and add 4 boneless, skinless chicken thighs to the pan. Stir in 3 chopped garlic cloves, a small pinch of sugar, 1 tbsp oregano, 1 tsp cumin seeds, and some seasoning. Cook for a couple of minutes until fragrant.
- Incorporate chipotle and liquids: Stir in 3 tbsp chipotle in adobo or 1 tsp chipotle paste and cook for a few more minutes. Then pour in 350g passata, 100ml water, and add half a chicken stock shot or cube. Season with salt and pepper and bring the mixture to a simmer.
- Slow cook the chicken: Cover the pan with a lid and let it simmer gently for 40-50 minutes, stirring occasionally, until the chicken is tender and cooked through.
- Shred chicken and add beans: Using two forks, shred the chicken directly in the sauce. Stir in 400g drained but not rinsed black beans and simmer the mixture for an additional 5 minutes.
- Finish with lime juice and serve: Turn off the heat and squeeze in the juice of half a lime. Serve the chili hot with cooked rice or tortillas, and optional toppings such as fresh coriander, crumbled feta, lime wedges, and chopped red onion.
- Storage tips: This dish can be kept chilled for up to three days or frozen for up to two months. When reheating, defrost thoroughly and warm through before serving.
Notes
- Use chicken thighs for a juicier, more flavorful chili compared to breast meat.
- Adjust the amount of chipotle in adobo or paste based on your preferred level of smokiness and heat.
- Keeping the black beans undrained retains some of the bean liquid, which can enhance the sauce’s texture.
- Serve with fresh toppings such as coriander, feta, and lime wedges for brightness and contrast.
- This dish freezes well and makes excellent leftovers or meal prep.
Keywords: pulled chicken chili, black bean chili, chipotle chili, slow cooked chicken, Mexican chicken recipe, black beans, smoky chili, healthy chili, easy chicken recipe
