Black Bean Pulled Chicken Chili
This Black Bean 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!
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Servings: 4
Calories: 654kcal
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.
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Nutrition
Calories: 654kcal | Carbohydrates: 41g | Protein: 41g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 169mg | Sodium: 1404mg | Potassium: 1146mg | Fiber: 16g | Sugar: 3g | Vitamin A: 1557IU | Vitamin C: 47mg | Calcium: 126mg | Iron: 6mg
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.