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Pulled Chicken & Black Bean Chilli

A mildly spicy, tangy tomato chilli packed with protein and super flexible for serving - have it with rice, pitta chips, potato wedges or some crusty bread.
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Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American, Mexican
Servings 4
Calories 300 kcal

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)

Notes

Calories provided are an estimate only - they do not include toppings and sides of choice
Keyword black bean, chicken, chicken thighs, chilli, one pan, pulled chicken, spicy, tangy