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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
COOK: 1 hour
TOTAL: 1 hour 10 minutes
Course: Main
Cuisine: Mexican
Servings: 4 people
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Equipment

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.

 

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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
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