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
Scale
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
