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Home » Recipes

Pulled Chicken and Black Bean Chilli

Published: Mar 6, 2023 · Modified: Jan 14, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

pulled chicken and black bean chilli in large round frying pan
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This pulled chicken and black bean chilli recipe appeared in last month's BBC Good Food magazine.   We love chilli con carne and I've never tried it with chicken, so this really appealed.

The end result is a totally delicious full of smoky chipotle flavour chicken chilli made with black beans instead of the normal kidney beans.   We enjoy ours with rice, feta, chopped coriander, tortilla crisps and extra lime wedges on the side.

Tips

  • Make ahead and freezable – this chilli recipe will keep chilled for up to 3 days and frozen for up to 2 months. Defrost thoroughly, then reheat until piping hot.
  • This pulled chicken and black bean chilli recipe is easily adapted if you’re cooking for less or more people.

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How to make this Pulled Chicken and Black Bean Chilli

Ingredients

  • 2 tbsp sunflower oil
  • 2 onions, sliced
  • 4 skinless boneless chicken thighs
  • 3 cloves garlic, finely chopped
  • a small pinch of sugar
  • 1 tbsp oregano
  • 1 tsp cumin seeds
  • salt and freshly ground black pepper
  • 3 tbsp chipotle in adobo or 1 tsp chipotle paste
  • 350g passata
  • 100ml water
  • half a chicken stock pot or cube
  • 400g tin black beans, drained but not rinsed
  • half a lime, juiced

To serve (optional):

  • cooked rice or tortillas wraps
  • coriander, chopped
  • feta, crumbled
  • lime wedges
  • red onion, chopped
  • tortilla crisps

Instructions

  1. Heat the oil in a large frying pan, saucepan or shallow casserole dish with a lid over a medium low heat. Add the onions and cook for 5 minutes until softened.
  2. Then add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for 2 minutes, then add the chipotle and cook for 3 to 4 minutes.
  3. Pour in the passata, water and add the stock pot or cube. Season again and bring to a simmer.
  4. Cover with a lid and cook for 40 to 50 minutes, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using 2 forks, then stir through the beans. Simmer for 5 minutes more, then turn off the heat. Squeeze in the lime juice (see Tips for making ahead and freezing).
  5. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges, red onion and tortilla crisps on the side, if you like.

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pulled chicken and black bean chilli in large round frying pan

Pulled Chicken and Black Bean Chilli

By: Deborah
A delicious full of smoky chipotle flavour chicken chilli made with black beans.
PREP: 10 minutes minutes
COOK: 1 hour hour
TOTAL: 1 hour hour 10 minutes minutes
Course: Main
Cuisine: Mexican
Servings: 4 people
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Equipment

  • Shallow casserole dish

Ingredients

  • 2 tbsp sunflower oil
  • 2 onions sliced
  • 4 skinless boneless chicken thighs
  • 3 cloves garlic finely chopped
  • a small pinch of sugar
  • 1 tbsp oregano
  • 1 tsp cumin seeds
  • salt and freshly ground black pepper
  • 3 tbsp chipotle in adobo or 1 tsp chipotle paste
  • 350 g (1 ½ cups) passata
  • 100 ml (½ cup) water
  • half a chicken stock pot or cube
  • 400 g (14 oz) tin black beans drained but not rinsed
  • half a lime juiced

To serve (optional):

  • cooked rice or tortillas wraps
  • coriander chopped
  • feta crumbled
  • lime wedges
  • red onion chopped
  • tortilla crisps

Instructions

  • Heat the oil in a large frying pan, saucepan or shallow casserole dish with a lid over a medium low heat. Add the onions and cook for 5 minutes until softened.
  • Then add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for 2 minutes, then add the chipotle and cook for 3 to 4 minutes.
  • Pour in the passata, water and add the stock pot or cube. Season again and bring to a simmer.
  • Cover with a lid and cook for 40 to 50 minutes, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using 2 forks, then stir through the beans. Simmer for 5 minutes more, then turn off the heat. Squeeze in the lime juice (see Notes for making ahead and freezing).
  • Serve with rice or tortilla wraps, and some coriander, feta, lime wedges, red onion and tortilla crisps on the side, if you like.

Notes

  • Make ahead and freezable – this chilli recipe will keep chilled for up to 3 days and frozen for up to 2 months. Defrost thoroughly, then reheat until piping hot.
  • This pulled chicken and black bean chilli recipe is easily adapted if you’re cooking for less or more people.

 

You might also like to try:
  • chicken and turkey dishes
  • Mexican dishes

Nutrition

Calories: 470kcal | Carbohydrates: 39g | Protein: 45g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 166mg | Sodium: 315mg | Potassium: 1284mg | Fiber: 12g | Sugar: 7g | Vitamin A: 524IU | Vitamin C: 14mg | Calcium: 102mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS black bean chilli, chicken chilli, chicken thighs, chilli, chilli con carne, one-pot, pulled chicken
Tried this recipe?Please consider Leaving a Review!

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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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