This Black Bean and Pulled Chicken Chili is filled with bold spices, tender chicken, and nourishing beans. Smoky and hearty, it's perfect for a weeknight meal or game-day crowd!
When it comes to comforting meals that don't skimp on flavor, black bean and pulled chicken chili is right at the top of my list.
This chili is smoky, slightly spicy, and deeply satisfying. The tender, shredded chicken combined with hearty black beans creates a perfect contrast of textures, while the smoky heat of chipotle adds a subtle kick that warms you from the inside out.
What I love most besides the incredible taste, is that it all comes together in just one pot-minimal cleanup and maximum flavor!
Plus, the ingredients are simple and easy to find, making this an ideal recipe for a weeknight dinner, meal prepping for the week, or even a casual get-together with friends or game day.
Serve it up with a variety of toppings like shredded cheese, sour cream, or tortilla chips, and you'll have a dish that everyone can customize to their liking.
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Why You'll Love This Recipe
- One-pot simplicity: You only need one pot, which means minimal cleanup.
- Customizable heat levels: You can adjust the spice by adding more or less jalapeño or chipotle.
- High in protein: Between the chicken and black beans, this dish is protein-packed and filling.
- Great for leftovers: This chili tastes even better the next day and freezes beautifully for future meals.
- Easily adaptable: You can switch out or add ingredients based on what you have on hand.
Ingredients
You only need simple pantry ingredients for this recipe!
- Boneless, Skinless Chicken Thighs: These cook up tender and juicy, perfect for shredding. You could also use chicken breasts, but thighs tend to have more flavor.
- Red Onion: Adds a mild sweetness and depth to the chili. Yellow or white onions work just as well.
- Garlic: The earthy, robust flavor of garlic is essential here. If you're a garlic lover, feel free to add extra.
- Bell Pepper: Adds color, crunch, and sweetness. Red or green peppers work, though red is slightly sweeter.
- Jalapeño (optional): If you like your chili to have a bit more heat, this pepper will do the trick. You can leave it out for a milder version.
- Dried Oregano: Adds an herbal undertone that balances out the richness of the chili.
- Ground Cumin: Essential in chili, cumin gives that warm, earthy flavor.
- Chili Powder: The base spice for the chili. Choose mild or hot depending on your spice tolerance.
- Smoked Paprika: This adds a deep, smoky flavor that makes the chili feel rich and complex.
- Chipotle Paste or Chipotle Peppers in Adobo: For smoky heat. You can adjust the amount based on how spicy you like your chili.
- Crushed or Diced Tomatoes: The tomato base brings acidity and richness. Either canned crushed tomatoes or diced tomatoes work here.
- Black Beans: Hearty, protein-packed, and full of fiber. You can also use kidney beans if you prefer.
- Corn: Adds a touch of sweetness and texture to the chili. Canned or frozen works.
- Chicken Broth: Helps to create the base of the chili and keeps it from getting too thick. You could use vegetable broth in a pinch.
- Lime Juice: The acidity helps brighten the dish and brings all the flavors together at the end.
See the recipe card for quantities and method.
How to make Black Bean Pulled Chicken Chili
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Add the chicken thighs to the pot, searing for 4-5 minutes on each side until browned. They don't need to be cooked through at this stage. Remove the chicken from the pot and set aside on a plate.
In the same pot, add the remaining tablespoon of olive oil then stir in the onion and bell pepper. Sauté for 4-5 minutes until softened.
Stir in the garlic, jalapeño (if using), oregano, cumin, chili powder, paprika and chipotle, and cook for another minute until fragrant.
Stir in the canned tomatoes, black beans, corn, and chicken broth.
Return the seared chicken thighs to the pot, submerging them in the liquid.
Bring the mixture to a boil, then reduce the heat to low and cover. Let the chili simmer gently for 30-35 minutes, stirring occasionally.
Once the chicken is cooked through and tender, remove the thighs from the pot and shred them using two forks.
Return the shredded chicken to the pot and stir to combine.
Simmer uncovered for an additional 10 minutes.
Stir in the fresh lime juice for brightness.
To serve, ladle the chili into bowls and garnish with fresh cilantro and any desired toppings like sour cream, shredded cheese, avocado slices, or tortilla chips.
Serving Suggestions
- Over steamed white or brown rice. Or try it with Texas Roadhouse Seasoned Rice.
- With a side of cornbread for dipping.
- Topped with sour cream, shredded cheddar or Monterey Jack cheese.
- Sliced avocado for a creamy contrast.
- Tortilla chips for crunch.
- A fresh green salad on the side for balance.
Variations
- Vegetarian Option: Skip the chicken and double the black beans for a hearty, plant-based version.
- Different Proteins: Swap the chicken for ground turkey, pork, or beef.
- Bean Swap: Use kidney beans or pinto beans in place of black beans if you prefer.
- Add Vegetables: Zucchini, carrots, or sweet potatoes would work well in this chili for added nutrition.
- Spice Variations: Amp up the heat with additional jalapeños, or tone it down by skipping the chipotle.
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Storage and Freezing
This black bean pulled chicken chili stores beautifully. You can keep it in an airtight container in the fridge for up to 4 days. If freezing, let the chili cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When you're ready to eat, thaw overnight in the fridge and reheat on the stove.
Make-Ahead Information
If you're prepping ahead for a busy week, this chili is perfect. You can make it a day or two in advance and keep it in the fridge-the flavors actually develop and deepen as it sits. It's also great for meal prep, as you can freeze individual portions for future lunches or dinners.
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Recipe Tips
- Sear the chicken first: It locks in flavor and gives the chicken a nice golden color.
- Don't skip the lime juice: It adds brightness that lifts the chili's flavors.
- Simmer slowly: Low and slow is key to making sure the flavors meld together.
- Taste as you go: Adjust the seasoning and heat to your personal preference.
- Use good quality chipotle paste or peppers: This is where a lot of the chili's smoky flavor comes from.
FAQs
Yes, just add all ingredients (sear the chicken first) to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken and stir it back in at the end.
Yes, but keep in mind chicken breast can be a bit drier than thighs.
For chicken breasts, sear them as directed, then simmer for 25-30 minutes. Afterward, shred the breasts and return the meat to the pot to finish cooking for an additional 10 minutes. Be mindful of cooking time to avoid dryness.
For bone-in chicken thighs, follow the same steps, but increase the simmering time to 40-45 minutes to ensure the meat is fully cooked and tender. After simmering, remove the thighs, discard the bones, shred the meat, and return it to the pot of black bean pulled chicken chili.
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📖 Recipe
Black Bean Pulled Chicken Chili
Equipment
- Large pan or dutch oven
Ingredients
- 1.5 lbs chicken thighs boneless skinless
- 2 tablespoons oil
- 1 red onion diced
- 4 cloves garlic finely chopped
- 1 bell pepper diced (red or green)
- 1 jalapeño seeded and finely chopped (optional, for extra heat)
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder mild or hot
- 1 teaspoon smoked paprika
- 1-2 teaspoon chipotle paste or 1-2 chipotle peppers in adobo chopped (adjust for heat preference)
- 28 ounce can crushed tomatoes or diced tomatoes
- 28 ounce can black beans drained and rinsed
- 15 ounce can corn kernels drained (or use frozen)
- 2 cups chicken broth
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro chopped (for garnish)
Optional Toppings:
- Sour cream or Greek yogurt
- Shredded cheddar or Monterey Jack cheese
- Sliced avocado
- Tortilla chips rice or cornbread
Instructions
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken thighs to the pot, searing for 4-5 minutes on each side until browned. They don't need to be cooked through at this stage. Remove the chicken from the pot and set aside on a plate.
- In the same pot, add the remaining tablespoon of olive oil then stir in the onion and bell pepper. Sauté for 4-5 minutes until softened.
- Stir in the garlic, jalapeño (if using), oregano, cumin, chili powder, paprika and chipotle, and cook for another minute until fragrant.
- Stir in the canned tomatoes, black beans, corn, and chicken broth.
- Return the seared chicken thighs to the pot, submerging them in the liquid.
- Bring the mixture to a boil, then reduce the heat to low and cover. Let the chili simmer gently for 30-35 minutes, stirring occasionally.
- Once the chicken is cooked through and tender, remove the thighs from the pot and shred them using two forks.
- Return the shredded chicken to the pot and stir to combine.
- Simmer uncovered for an additional 10 minutes.
- Stir in the fresh lime juice for brightness.
- To serve, ladle the chili into bowls and garnish with fresh cilantro and any desired toppings like sour cream, shredded cheese, avocado slices, or tortilla chips.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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