Pulled Chicken & Black Bean Chilli Recipe
Introduction
This pulled chicken and black bean chilli is a comforting, smoky dish that’s perfect for any day of the week. Tender chicken thighs simmered in a spicy chipotle tomato sauce with black beans create a rich and hearty meal. Serve it with rice or tortillas for a satisfying 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
- 1⁄2 chicken stock shot or cube
- 400g can black beans, drained but not rinsed
- 1⁄2 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 about 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 some seasoning. Cook for a couple of minutes until fragrant.
- Step 3: Stir in the chipotle in adobo or chipotle paste and cook for a few more minutes to deepen the flavors.
- Step 4: Pour in the passata, add 100ml water and the chicken stock shot or cube. Season to taste and bring the mixture to a simmer.
- Step 5: Cover with a lid and cook for 40-50 minutes, stirring occasionally, until the chicken is tender.
- Step 6: Use two forks to shred the chicken directly in the sauce. Stir in the drained black beans and simmer for an additional 5 minutes.
- Step 7: Turn off the heat and squeeze in the lime juice. Adjust seasoning if needed.
- Step 8: Serve the chilli hot with cooked rice or tortilla wraps, and garnish with coriander, feta, lime wedges, and chopped red onion if desired.
Tips & Variations
- For extra heat, add a chopped fresh chili or a pinch of chili flakes along with the chipotle.
- You can swap chicken thighs for chicken breasts, but thighs stay juicier during slow cooking.
- If you prefer a thicker sauce, simmer uncovered for the last 10 minutes to reduce the liquid.
- To make it vegetarian, omit the chicken and use extra beans or add chopped roasted vegetables.
Storage
This pulled chicken and black bean chilli can be kept chilled in an airtight container for up to three days. It freezes well for up to two months — thaw thoroughly before reheating. Reheat gently on the stovetop or in the microwave until piping hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried beans instead of canned black beans?
Yes, but soak and cook the dried beans separately until tender before adding. Using canned beans saves time and adds to the sauce’s flavor.
What can I serve with this chilli?
This dish pairs wonderfully with cooked rice, soft tortillas, or even crusty bread. Fresh toppings like coriander, feta, lime wedges, and chopped red onion add brightness and texture.
Print
Pulled Chicken & Black Bean Chilli Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Halal
Description
A flavorful and hearty pulled chicken and black bean chili, slow-cooked with smoky chipotle, aromatic spices, and tangy lime juice. Perfect served with rice or tortilla wraps and optional fresh toppings like coriander, feta, and 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 cube
- 400g can black beans, drained but not rinsed
- 1⁄2 lime, juiced
To Serve (Optional)
- Cooked rice or tortillas
- Coriander leaves
- 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 tablespoons of sunflower oil over medium-low heat. Add the sliced onions and cook for 5 minutes until softened and translucent.
- Add chicken and aromatics: Increase the heat to medium and add the boneless, skinless chicken thighs to the pan. Stir in the finely chopped garlic, a small pinch of sugar, 1 tablespoon oregano, 1 teaspoon cumin seeds, and some seasoning. Cook for a couple of minutes to combine the flavors.
- Add chipotle and tomato base: Stir in 3 tablespoons chipotle in adobo (or 1 teaspoon chipotle paste) and cook for a few more minutes. 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 gentle simmer.
- Simmer 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 the drained black beans and simmer the chili for 5 more minutes to heat the beans through.
- Finish with lime and serve: Turn off the heat, squeeze in the juice of half a lime, and stir well. Serve the chili hot with cooked rice or tortilla wraps. Optionally garnish with coriander leaves, crumbled feta, lime wedges, and chopped red onion.
- Storage: This chili can be kept chilled in the refrigerator for up to three days or frozen for up to two months. Defrost thoroughly and reheat before serving.
Notes
- You can substitute chicken thighs with chicken breasts, but thighs provide more flavor and tenderness.
- Adjust the amount of chipotle paste for spice level according to your preference.
- Using canned black beans without rinsing adds extra flavor from the bean liquid.
- This dish pairs wonderfully with both rice and corn tortillas for a versatile meal.
- Leftovers make excellent meal prep options and often taste better the next day.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: pulled chicken chili, black bean chili, chipotle chili, easy chicken chili, Mexican chicken recipe, spicy chicken chili
