This pulled chicken and black bean chilli is rich, smoky and packed with flavour. Tender shredded chicken, black beans and warming spices come together in a hearty one-pot meal that's perfect for batch cooking, cosy evenings or easy meal prep lunches.
The original recipe appeared in the February 2023 BBC Good Food magazine. We love chilli con carne and I'd 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, and tortilla crisps 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.
- Optional variations:
- Spicy chicken chilli - add extra chipotle paste or some chilli flakes.
- Sweetcorn addition - add drained tinned sweetcorn or defrosted frozen sweetcorn at the same time as the black beans.
- This pulled chicken and black bean chilli recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - it works perfectly for slow cooking and shredding.
Black beans are ideal, but kidney beans also work well.
Yes - it freezes very well for meal prep.
It's more smoky than spicy, but you can easily adjust the chilli level to taste.
Chicken thighs stay especially tender and juicy.
Simmer uncovered or mash some of the beans slightly.
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How to make this Pulled Chicken and Black Bean Chilli
Ingredients
- 2 tbsp sunflower or vegetable oil
- 2 onions (approx. 240g), sliced
- 4 skinless boneless chicken thighs (approx. 450g to 500g)
- 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 (crumbled)
- 400g tin black beans, drained but not rinsed
- juice of half a lime
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, stirring occasionally.
- 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, turn the chicken over then stir in the chipotle and cook for 3 to 4 minutes, stirring occasionally.
- Pour in the passata, water and stir in the stock pot or crumbled cube. Season again and bring to a simmer.
- Cover with a lid and cook on low 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, uncovered, then turn off the heat. Squeeze in the lime juice. See Tips for making ahead and freezing.
- Serve with your choice of the optional sides.
Serving suggestions
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Pulled Chicken and Black Bean Chilli
Ingredients
- 2 tbsp sunflower or vegetable oil
- 2 onions (approx. 240g) sliced
- 4 skinless boneless chicken thighs (approx. 450g to 500g)
- 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 (crumbled)
- 400 g (14 oz) tin black beans drained but not rinsed
- juice of half a lime
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, stirring occasionally.
- 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, turn the chicken over then stir in the chipotle and cook for 3 to 4 minutes, stirring occasionally.
- Pour in the passata, water and stir in the stock pot or crumbled cube. Season again and bring to a simmer.
- Cover with a lid and cook on low 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, uncovered, then turn off the heat. Squeeze in the lime juice. See Tips for making ahead and freezing.
- Serve with your choice of the optional sides.
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.
- Optional variations:
- Spicy chicken chilli - add extra chipotle paste or some chilli flakes.
- Sweetcorn addition - add drained tinned sweetcorn or defrosted frozen sweetcorn at the same time as the black beans.
- This pulled chicken and black bean chilli recipe is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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