Pulled chicken & black bean chilli… the perfect one pan midweek chicken dinner, made from mostly store-cupboard ingredients that you’ll likely have on hand. You can feed a crowd (or the family) with this healthy, hearty dish which utilises chicken thighs and black beans to create a truly filling meal without breaking the bank.
A mildly spicy, tangy tomato chilli packed with protein and super flexible for serving – have it with rice, pitta chips (as photographed), potato wedges or some crusty bread. If serving for lunch, you could even pop this into a wrap for an on-the-go option.
This pulled chicken & black bean chilli recipe can be easily multiplied to make a larger batch for a bigger crowd, meal prep or freezer dinners.
Mix it up with your favourite toppings – there are so many to choose from: fresh limes, jalapeños, guacamole, sour cream and fresh coriander are all great options here!
How to make pulled chicken & black bean chilli:
Ingredients you’ll need:
- 600g deboned/skinned chicken thighs
- 1 tbsp olive oil
- 1 white onion (diced)
- 1 red pepper / capsicum (diced)
- 1x 400g tin tomatos
- 1x 400g tin black beans (drained & rinsed)
- 300ml chicken stock
- 2 tsp hot chilli powder
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tbsp garlic powder
- 2 tsp dried oregano
Optional:
- Pitta chips / rice / bread etc.
- Fresh coriander
- Fresh lime
- Guacamole
- Sour cream
- Jalapeños
- Cheddar
How to:
- Start by sautéing the diced onion and pepper in a hot pan – for about 5 minutes until the onion is soft and translucent
- Add the whole chicken thighs, nestle them amongst the pepper and onion so they can make direct contact with the pan. Allow them to brown slightly on all sides (about 5 minutes)
- Add the spices to the pan, stir and allow the spices to become fragrant and coat the chicken
- Slowly add in the chicken stock – starting with just a little to deglaze the pan, followed by the rest of the stock – stir gently
- The black beans and tinned tomatoes go in now – stir well to combine
- Season with a pinch of salt and pepper
- Bring to a boil and then turn down to simmer for around 30 minutes or until the chicken thighs are cooked through
- Remove the chicken thighs to a bowl, use 2 forks to shred and return to the pan
- Check for seasoning to taste
- Serve with pitta chips, guacamole, fresh coriander (or any side/ toppings of your choice)
If you like our pulled chicken & black bean chilli recipe, you might also enjoy these other delicious chicken dinner ideas:
Spicy Chicken & Red Pepper Pasta
One Pan Chicken & Lentil Curry
Pulled Chicken & Black Bean Chilli
Ingredients
- 600g deboned/skinned chicken thighs
- 1 tbsp olive oil
- 1 whole white onion diced
- 1 whole red pepper / capsicum diced
- 1 400g tin tomatos
- 1 400g tin black beans drained / rinsed
- 300 ml chicken stock
- 2 tsp hot chilli powder
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tbsp garlic powder
- 2 tsp dried oregano
Optional for serving
- Pitta chips / rice etc.
- Fresh limes
- Fresh coriander
- Guacamole
- Sour cream
- Jalapenos
- Grated cheddar
Instructions
- Start by sautéing the diced onion and pepper in a hot pan – for about 5 minutes until the onion is soft and translucent
- Add the whole chicken thighs, nestle them amongst the pepper and onion so they can make direct contact with the pan. Allow them to brown slightly on all sides (about 5 minutes)
- Add the spices to the pan, stir and allow the spices to become fragrant and coat the chicken
- Slowly add in the chicken stock – starting with just a little to deglaze the pan, followed by the rest of the stock – stir gently
- The black beans and tinned tomatoes go in now – stir well to combine
- Season with a pinch of salt and pepper
- Bring to a boil and then turn down to simmer for around 30 minutes or until the chicken thighs are cooked through
- Remove the chicken thighs to a bowl, use 2 forks to shred and return to the pan
- Check for seasoning to taste
- Serve with pitta chips, guacamole, fresh coriander (or any side/ toppings of your choice)
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