Pulled Chicken & Black Bean Chilli Recipe
Introduction
This pulled chicken and black bean chilli is a hearty, flavorful dish perfect for any weeknight. Tender chicken simmers in a smoky, spicy sauce and is combined with black beans for a satisfying meal. Serve it with rice or tortillas and your favorite toppings for a delicious dinner.
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. Add the sliced onions and cook over medium-low heat 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 seasoning. Cook for a couple of minutes until fragrant.
- Step 3: Add the chipotle in adobo or chipotle paste and cook for a few minutes more to deepen the flavor.
- Step 4: Pour in the passata, 100ml of water, and add the chicken stock. Season with salt and pepper, then bring the mixture to a simmer.
- Step 5: Cover the pan with a lid and cook for 40 to 50 minutes, stirring occasionally, until the chicken is tender and cooked through.
- Step 6: Use two forks to shred the chicken into the sauce. Stir in the drained black beans and simmer for another 5 minutes.
- Step 7: Turn off the heat and squeeze in the lime juice. Serve with cooked rice or tortillas and optional toppings like coriander, feta, lime wedges, and chopped red onion.
Tips & Variations
- For a milder dish, reduce the amount of chipotle or substitute with smoked paprika.
- Use chicken breasts if preferred, but thighs give a juicier texture.
- Adding a pinch of sugar balances the acidity of the passata and enhances the overall flavor.
- For a vegetarian variation, omit the chicken and add extra black beans and vegetables like bell peppers or courgettes.
Storage
Store the chilli in an airtight container in the fridge for up to three days. It also freezes well for up to two months—defrost thoroughly before reheating. Reheat 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 be sure to soak and cook the dried beans fully before adding them to the chilli to ensure they are tender and safe to eat.
Is it possible to make this recipe in a slow cooker?
Absolutely. Follow the initial steps to sauté the onions and spices, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender enough to shred.
Print
Pulled Chicken & Black Bean Chilli Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This hearty pulled chicken and black bean chili is a flavorful and comforting dish perfect for a cozy meal. Slow-cooked chicken thighs are simmered with spices, chipotle in adobo, and black beans, creating a smoky, mildly spicy stew that can be served with rice or tortillas and garnished with fresh coriander, feta, lime wedges, and chopped red onion.
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 1/2 stock cube
- 400g can black beans, drained but not rinsed
- 1/2 lime, juiced
Optional for Serving
- Cooked rice or tortillas
- Coriander
- Feta
- Lime wedges
- Chopped red onion
Instructions
- Heat the oil and cook the onions: Heat the sunflower oil in a shallow saucepan or casserole dish over medium-low heat. Add the sliced onions and cook gently for about 5 minutes until softened but not browned.
- Add chicken and spices: Add the boneless, skinless chicken thighs to the pan and increase the heat to medium. Stir in the finely chopped garlic, a small pinch of sugar, oregano, cumin seeds, and some salt and pepper to season. Cook for a couple of minutes until the spices are fragrant.
- Add chipotle and liquids: Stir in the chipotle in adobo or chipotle paste and cook for a few more minutes to develop the smoky flavor. Pour in the passata, 100ml of water, and add the chicken stock shot or diluted stock cube. Season again with salt and pepper and bring the mixture to a simmer.
- Simmer with lid on: Cover the pan with a lid and simmer gently for 40 to 50 minutes, stirring occasionally, until the chicken is tender and cooked through.
- Shred the chicken: Using two forks, shred the chicken pieces directly in the sauce to create a pulled chicken texture. Mix the shredded chicken well into the sauce.
- Add black beans and finish cooking: Stir in the drained black beans and simmer the chili for an additional 5 minutes to heat the beans through and meld flavors.
- Season and add lime juice: Turn off the heat and squeeze in the juice of half a lime, stirring to combine.
- Serve: Serve the pulled chicken and black bean chili hot, accompanied by cooked rice or tortillas. Garnish with fresh coriander, crumbled feta cheese, lime wedges, and chopped red onion as desired.
Notes
- This chili can be kept chilled in the refrigerator for up to three days.
- It freezes well for up to two months – defrost thoroughly and reheat before serving.
- Adjust chipotle quantity to control the level of spiciness according to your taste.
- Use boneless, skinless chicken thighs for tender, juicy meat that shreds easily.
- If you prefer less smoky heat, use chipotle paste instead of chipotle in adobo sauce.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: pulled chicken chili, black bean chili, chipotle chicken, easy chicken chili, smoky chicken stew
