Introduction

This Pulled Chicken Black Bean Chili is a hearty and flavorful dish that combines tender shredded chicken with smoky spices and wholesome black beans. It’s perfect for a comforting weeknight dinner or casual gatherings. Easy to make and packed with vibrant ingredients, it’s sure to become a family favorite.

A white scalloped bowl filled with a thick stew made of shredded chicken, black beans, corn, and diced tomatoes in a brown broth. On top, there is a generous heap of shredded white and yellow cheese mixed together with a dollop of white sour cream beneath it. Fresh green chopped cilantro is sprinkled over the cheese and stew. A bright green lime wedge sits on the right edge of the bowl. The bowl is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp Vegetable Oil (or any neutral oil)
2 lbs Chicken Thighs (boneless and skinless)
1 Red Onion (diced)
1 Red Bell Pepper (or yellow, seeded and diced)
2 cloves Garlic (peeled and minced)
1 Jalapeno Pepper (seeded and diced)
1 tsp Ground Cumin
1 tsp Chili Powder
½ tsp Sugar (optional)
2 tsp Tomato Purée (or tomato paste)
28 oz Canned Diced Tomatoes
1 cup Chicken Stock
30 oz Cooked Black Beans (canned, drained)
1 cup Corn
Sea Salt
Sour Cream (for serving)
Shredded or Grated Cheese (for serving)
Fresh Cilantro (Coriander, for garnish)
Lime Wedges (for serving)
Hot Sauce (optional, for serving)
Quick Pickled Shallots (optional, for serving)
Pickled Red Chili Peppers (optional, for serving)

Instructions

Step 1: Heat the vegetable oil in a large heavy saucepan over medium-high heat.
Step 2: Season the chicken thighs generously with sea salt. Sear them in the hot oil, turning to brown all sides, about 8 minutes. Remove the chicken and set aside on a plate.
Step 3: In the same pan, sauté the diced onion until it begins to soften, about 5 minutes.
Step 4: Add the diced bell pepper and cook for another 5 minutes until tender.
Step 5: Stir in the minced garlic and diced jalapeno, cooking for 1 additional minute until fragrant.
Step 6: Mix in the ground cumin, chili powder, sugar if using, and tomato purée, stirring well to combine.
Step 7: Add the canned diced tomatoes, chicken stock, and drained black beans. Season with sea salt to taste.
Step 8: Return the chicken thighs to the pot. Bring the chili to a boil while stirring, then reduce heat to low, cover with a lid, and simmer for about 30 minutes, stirring occasionally.
Step 9: Check that the chicken is cooked through and fork-tender. If needed, cook a few minutes longer until done.
Step 10: Remove the chicken and shred it using two forks or a potato masher, then return to the pot and stir to combine.
Step 11: Stir in the corn and warm through briefly. Serve the chili topped with sour cream, shredded cheese, fresh cilantro, lime wedges, and any optional toppings you like such as hot sauce, quick pickled shallots, or pickled red chili peppers.

Tips & Variations

For extra depth of flavor, roast the bell peppers before dicing and adding to the chili.
Swap chicken thighs for breast if you prefer leaner meat, but note thighs stay more tender.
Add smoked paprika for a smoky twist or a splash of beer for richness.
Use dried black beans soaked overnight instead of canned for a fresher taste, just cook longer.
Adjust heat levels by leaving some or all seeds in the jalapeno or adding extra chili powder.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally and adding a splash of water or stock if it thickens too much. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a white round pot with tomato-based stew filled with several layers: the bottom layer has chunks of shredded chicken mixed with black beans, corn, and diced tomatoes in a thick rust-colored sauce. The stew is topped with a generous mound of mixed shredded cheese in yellow and white shades, sprinkled with small green herb pieces. A silver spoon rests on the right side, partially submerged in the stew. The pot sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, brown the chicken and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender enough to shred.

What can I serve with pulled chicken black bean chili?

This chili pairs wonderfully with rice, crusty bread, tortilla chips, or even over baked potatoes. Fresh toppings like sour cream, cheese, and cilantro add brightness and creaminess to the dish.