Introduction
This hearty Pulled Chicken & Black Bean Chili is perfect for a cozy dinner or a crowd-pleasing meal. It’s flavorful, satisfying, and easy to make, thanks to the slow cooking method that brings out all the best flavors. It can be easily doubled and stored in the freezer for later use. Serve it with rice or tortilla wraps for a complete, wholesome meal.
Why You’ll Love This Recipe
This chili is a comforting, healthy dish that combines tender pulled chicken with hearty black beans. The smoky, spicy flavor profile, enhanced with cumin, chipotle, and oregano, makes this a must-try. Plus, it’s versatile — you can customize the toppings and serve it with your favorite sides like rice, tortilla wraps, or a sprinkle of cheese and cilantro.
Recipe Origins
Chili is a classic comfort food, and this version takes inspiration from traditional recipes but adds a twist with pulled chicken and black beans. It’s a flavorful and satisfying meal that works for any occasion, whether you’re feeding a family or entertaining guests. The slow cooker method ensures that every bite is packed with deep, rich flavors.
Nutrition Information
Calories: 450
Fat: 14g
Carbohydrates: 32g
Protein: 40g
Sodium: 690mg
Fiber: 10g
Sugar: 8g
Quick Facts
- Preparation Time: 10 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 4
- Difficulty: ⭐⭐
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place the chili in a freezer-safe container for up to 2 months. To reheat, simply warm in a saucepan with a little water or broth to adjust consistency.
Serving Suggestions
Serve this chili with rice, tortilla wraps, or a side salad. Top with fresh coriander, feta cheese, lime wedges, or chopped red onion for extra flavor. You can also add a dollop of sour cream or Greek yogurt for creaminess.
Common Mistakes
- Mistake 1: Not shredding the chicken properly. Make sure to use two forks to shred the chicken into bite-sized pieces to fully integrate it into the sauce.
- Mistake 2: Not simmering long enough. Letting the chili simmer ensures the flavors meld together and the chicken becomes tender.
- Mistake 3: Skipping the seasoning adjustments. After the chili cooks, taste and adjust the seasoning with salt, pepper, or additional lime juice for the best flavor.
Recipe Variations
- Vegan: Use plant-based protein or tofu in place of the chicken and vegetable broth instead of chicken stock.
- Spicy: Add extra chipotle paste or fresh jalapeños to ramp up the heat.
- Bean-Free: Omit the beans and add more vegetables like carrots or bell peppers for a lighter option.
Frequently Asked Questions
- Can I use chicken breast instead of thighs? Yes, you can use chicken breast, but thighs provide more flavor and moisture in this recipe.
- Can I make this in a slow cooker? Yes! Brown the chicken and onions in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- What toppings can I add? This chili is great with toppings like shredded cheese, sour cream, cilantro, and tortilla chips.
Ingredients
- 2 tablespoons sunflower oil
- 2 onions, sliced
- 4 boneless, skinless chicken thighs
- 3 garlic cloves, finely chopped
- 1 tablespoon oregano
- 1 teaspoon cumin seeds
- 3 tablespoons chipotle in adobo or 1 teaspoon chipotle paste
- 350g passata
- ½ chicken stock shot or cube
- 1 (400g) can black beans, drained but not rinsed
- ½ lime, juiced
- Cooked rice or tortillas, coriander, feta, lime wedges, and chopped red onion (optional, for serving)
Instructions
Step 1: Heat the sunflower oil in a shallow saucepan or casserole dish with a lid. Add the onions and cook over medium-low heat for 5 minutes until softened.
Step 2: Add the chicken thighs to the pan and increase the heat to medium. Stir in the garlic, a small pinch of sugar, oregano, cumin seeds, and some seasoning. Cook for 2 minutes, then add the chipotle and cook for a few more minutes.
Step 3: Pour in the passata, 100ml water, and add the stock. Stir to combine and bring to a simmer.
Step 4: Cover with a lid and cook for 40-50 minutes, stirring occasionally, until the chicken is tender.
Step 5: Shred the chicken into the sauce using two forks, then stir through the black beans. Simmer for an additional 5 minutes.
Step 6: Remove from heat and squeeze in the lime juice. Serve the chili with rice or tortillas, and top with your choice of coriander, feta, lime wedges, and red onion.
