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Pulled Chicken Black Bean Chili Recipe

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★★★★★

5 from 96 reviews

This Pulled Chicken Black Bean Chili is a hearty and flavorful one-pot meal featuring tender shredded chicken thighs simmered with black beans, tomatoes, and bell peppers, seasoned with cumin and chili powder. It’s perfect for a comforting dinner served with fresh toppings like sour cream, cheese, cilantro, and lime wedges.

Ingredients

Scale

Main 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 puree)
  • 28 oz Canned Diced Tomatoes
  • 1 cup Chicken Stock
  • 30 oz Cooked Black Beans (canned, drained)
  • 1 cup Corn
  • Sea Salt

Toppings and Garnishes

  • Sour Cream
  • Shredded/Grated Cheese
  • Fresh Cilantro (Coriander)
  • Lime (wedges)
  • Hot Sauce
  • Quick Pickled Shallots
  • Pickled Red Chili Peppers

Instructions

  1. Heat the Oil: Heat 2 tablespoons of vegetable oil in a large heavy saucepan over medium-high heat to prepare for searing the chicken.
  2. Sear the Chicken: Season the 2 pounds of boneless, skinless chicken thighs with sea salt. Place them in the hot oil and sear each side for about 8 minutes until golden brown. Remove the chicken from the pan and set aside on a plate.
  3. Sauté Onion: Using the remaining oil and juices in the pan, sauté the diced red onion until it begins to soften, around 5 minutes.
  4. Add Bell Pepper: Add the diced red (or yellow) bell pepper to the pan and cook for another 5 minutes to soften.
  5. Add Garlic and Jalapeno: Stir in the minced garlic and diced jalapeno pepper and cook for 1 minute to release their flavors.
  6. Add Spices and Tomato Purée: Mix in 1 teaspoon ground cumin, 1 teaspoon chili powder, optional ½ teaspoon sugar, and 2 teaspoons tomato purée, stirring well to combine.
  7. Add Liquids and Beans: Pour in 28 ounces canned diced tomatoes, 1 cup chicken stock, and 30 ounces of drained cooked black beans. Season with sea salt to taste.
  8. Simmer the Chili: Return the seared chicken thighs to the pot. Bring the chili to a boil while stirring, then reduce heat to low, cover with a lid, and simmer gently for about 30 minutes, stirring occasionally.
  9. Check Chicken for Doneness: Ensure the chicken is cooked through and fork tender. If needed, cook for a few more minutes depending on the size of the thighs.
  10. Shred the Chicken: Remove the chicken from the pot and shred it using two forks or mash gently with a potato masher, then return it to the chili and stir well.
  11. Serve: Serve the chili hot with your favorite toppings such as sour cream, shredded cheese, fresh cilantro, lime wedges, hot sauce, quick pickled shallots, and pickled red chili peppers.

Notes

  • Using chicken thighs instead of breasts adds more flavor and tenderness to the chili.
  • Searing the chicken before simmering helps develop a deeper flavor base.
  • Adjust the heat level by adding more or fewer jalapenos and chili powder.
  • The sugar is optional but helps balance the acidity of the tomatoes.
  • Leftovers store well and taste even better the next day as flavors meld.
  • Feel free to add additional vegetables like corn or diced carrots for extra texture.

Keywords: pulled chicken chili, black bean chili, shredded chicken chili, one-pot chili recipe, easy chicken chili

Find it online: https://delishfamilyrecipe.com/pulled-chicken-black-bean-chili-recipe/