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 enjoyed 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 three 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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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
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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 Tips 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.
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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
- 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 three 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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