This ultra easy Pulled Chicken Black Bean Chili is packed full of flavor. Fork tender shredded chicken and black beans are combined with a rich and thick spicy sauce. Served with your favorite toppings, its the perfect family weeknight dinner. Slow cooker and pressure cooker instructions also included.
Season the chicken thighs well with sea salt then sear in the hot oil on a medium-high heat. Turn so all sides are cooked, for around 8 minutes or until golden brown. Remove the chicken from the pan and reserve on a plate.
Sauté the diced onion in the remaining oil in the same pan until starting to soften. This will take around 5 minutes
Add the diced bell pepper and sauté a further 5 minutes.
Add the minced garlic and diced jalapeno and fry for a further minute.
Stir in the ground cumin, chili powder, sugar (if using) and tomato paste.
Add the canned tomatoes, stock and drained black beans. Season again.
Add the chicken back to the pot then bring the chili to a boil whilst stirring. Turn the heat to low, add a lid and simmer for around 30 minutes, stirring occasionally.
Check the chicken is cooked through and fork tender. If it isn't cook a further few minutes (cooking time will depend on the size of the chicken thighs).
Shred the chicken either by using 2 forks or by gently mashing with a potato masher.
Serve with all the 'fixins!
Notes
Please note that the nutritional estimates do not include any of the optional toppings.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.