In the midst of a busy week, there’s nothing quite as comforting as a steaming bowl of chili. Picture this: the savory aroma of fork-tender pulled chicken mingling with the bold richness of black beans, all simmered together in a mildly spicy sauce that warms you from the inside out. I created this Pulled Chicken Black Bean Chili on one of those hectic nights when fast food seemed tempting, but I was craving something homemade and cozy instead.

What I love most about this recipe is its incredible versatility; whether you’re firing up the stove, using a slow cooker, or letting the Instant Pot work its magic, you’ll end up with a heartwarming meal that’s sure to please the whole family. Plus, with a range of toppings from creamy sour cream to zesty lime wedges, you can customize each bowl to your liking. Ready to discover the easiest chili that’ll make your weeknight dinners a hit? Let’s get cooking!

Why is Pulled Chicken Black Bean Chili a Must-Try?

Comforting warmth in every bite: This dish combines tender pulled chicken with hearty black beans, creating a cozy meal perfect for any day of the week.
Quick cooking methods available: Whether you prefer a slow cooker, Instant Pot, or stove-top, each method yields mouthwatering results with minimal effort.
Versatile toppings galore: Customize every bowl with sour cream, fresh cilantro, or zesty lime, catering to everyone’s tastes.
Meal prep friendly: Make a big batch ahead of time—this chili freezes beautifully, ensuring a homemade meal is always at your fingertips.
Family-friendly flavor: Mild yet satisfying, this chili appeals to both kids and adults, making it a surefire hit at the dinner table.

Pulled Chicken Black Bean Chili Ingredients

• Everything you need for a delicious meal!

For the Chili Base

Vegetable Oil – Used for sautéing the chicken and vegetables; substitute with neutral oils like canola or olive for flavor.
Chicken Thighs (2 lbs) – The star of the dish, providing tenderness and rich flavor; can use bone-in but adjust cooking time accordingly.
Red Onion (1) – Adds a touch of sweetness and depth; yellow onion works well if you’re in a pinch.
Red Bell Pepper (1) – Bright and sweet, both color and flavor; feel free to swap it with yellow or green bell peppers.
Garlic (2 cloves) – Enhances the overall flavor profile; you can use garlic powder (1/2 tsp) if fresh garlic isn’t available.
Jalapeno Pepper (1) – For a gentle heat; replace with serrano for a spicier kick or omit for a milder version.
Ground Cumin (1 tsp) – Adds earthy undertones; ground coriander can be a great alternative for a different twist.
Chili Powder (1 tsp) – A key player for that classic chili taste; increase it if you like more heat!
Sugar (1/2 tsp, optional) – Balances the acidity; feel free to skip it if you prefer a more savory profile.
Tomato Purée (2 tsp) – Thickens the chili and brings depth; additional diced tomatoes can be a substitute if desired.
Canned Diced Tomatoes (28 oz) – The sauce base; fresh tomatoes can be used, but be ready to adjust cooking times.
Chicken Stock (1 cup) – Adds moisture and flavor; switch to vegetable stock for a vegetarian version.
Cooked Black Beans (30 oz) – The heart of this dish, packed with protein and fiber; kidney or pinto beans can easily replace it.
Corn (1 cup) – Brings sweetness and texture; frozen corn works perfectly if fresh isn’t on hand.
Sea Salt – Enhances all the flavors; adjust to your taste as you go.

For Optional Toppings

Sour Cream – Adds a creamy, rich touch.
Shredded Cheese – For that extra richness; consider dairy-free cheese for a lighter option.
Fresh Cilantro – Brightens up flavors; can be missed if you desire a less herby taste.
Lime Wedges – For an acidic brightness that lifts the dish.
Hot Sauce – For those who love a spicy kick.
Quick Pickled Shallots/Pickled Red Chili Peppers – Perfect for an added tang and zest.

Feel free to mix and match to make this Pulled Chicken Black Bean Chili your own!

How to Make Pulled Chicken Black Bean Chili

Heat oil in a heavy saucepan over medium heat. Season the chicken thighs with sea salt, then sear them until golden brown, about 8 minutes. Remove the chicken and set aside.
Sauté onion in the same pan until it becomes soft and translucent, which should take around 5 minutes. After that, add the diced bell pepper and cook for another 5 minutes.
Add garlic and jalapeno to the mix and sauté for an additional minute, stirring frequently until fragrant and the garlic is golden.
Stir in spices by adding ground cumin, chili powder, and sugar (if using), along with the tomato purée. Mix well to combine all the lovely flavors.
Pour in tomatoes by adding the canned diced tomatoes, chicken stock, and drained black beans. Season again to your taste and stir everything together well.
Reintroduce chicken to the pot. Bring the mixture to a boil, cover with a lid, and simmer for 30 minutes. Stir occasionally, letting the flavors meld beautifully.
Shred chicken using two forks or a potato masher, ensuring it’s nice and tender. Mix the chicken back into the chili until evenly distributed.
Serve hot with your choice of toppings, letting each person customize their bowl to their liking.

Optional: Garnish with fresh cilantro for a burst of flavor.
Exact quantities are listed in the recipe card below.

How to Store and Freeze Pulled Chicken Black Bean Chili

Fridge: Store your Pulled Chicken Black Bean Chili in an airtight container for up to 3 days. When ready to enjoy, simply reheat on the stove over medium-high heat until bubbling hot.
Freezer: This chili freezes beautifully for up to 3 months. Allow it to cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat, warm on the stove or in the microwave. Stir occasionally to ensure even heating and add a splash of broth if needed for a smoother consistency.
Meal Prep: Consider making a double batch and freezing half for an effortless meal whenever you need a comforting dish on hand!

Expert Tips for Pulled Chicken Black Bean Chili

Browning for Flavor: Searing the chicken and vegetables first enhances the depth of flavor, creating a more delicious Pulled Chicken Black Bean Chili.
Adjusting Spice Levels: If you prefer a spicier dish, don’t be shy to add extra chili powder or sliced jalapeños before serving!
Meal Prep Magic: Make a double batch for easy meal prep; this chili freezes well for up to three months—perfect for quick meals!
Customizable Base: Feel free to substitute chicken with turkey or rotisserie chicken, and switch up beans for a different twist.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days, making weekday dinners a breeze.

What to Serve with Pulled Chicken Black Bean Chili?

Cozy up your dinner table with delicious sides that elevate your hearty chili experience.

Steamed Rice: A classic companion that absorbs the chili’s rich flavors, making each bite fulfilling and satisfying.
Corn Tortillas: Warm tortillas create a lovely contrast, perfect for scooping up chili and adding a delightful chewiness.
Tortilla Chips: Crunchy chips add texture and are perfect for dipping. Serve them alongside for a fun, interactive meal.
Avocado Salad: Creamy avocados mixed with fresh veggies add a cool touch to balance out the chili’s warmth.
Grilled Corn on the Cob: Sweet, smoky corn complements the chili beautifully, offering a pop of flavor and different texture.
Sour Cream & Fresh Cilantro: Enhance your bowl with cooling creaminess and herbal freshness; these toppings personalize your bowl and make your dish shine.
Cheddar Cheese: Melting cheese over your chili enriches each mouthful. It brings a comforting richness that everyone loves.
Lime Wedges: A squeeze of lime brightens the dish, cutting through the savory flavors and adding a refreshing zing.
Spicy Pickled Jalapeños: For heat lovers, these little bites elevate each spoonful with a zesty kick, harmonizing beautifully with your chili.

Pulled Chicken Black Bean Chili Variations

Get ready to uplift your chili experience with these delightful twists and turns that make this dish uniquely yours!

Turkey Swap: Replace chicken with turkey for a leaner protein option. It’s just as delicious and perfect for families.
Vegetarian/Vegan Delight: Skip the chicken entirely and use vegetable stock; add chickpeas or lentils for hearty texture and flavor.
Extra Veggies: Toss in zucchini, carrots, or butternut squash to boost nutrition and create more layers of flavor in your chili.
Spice it Up: For those who crave heat, add diced serrano peppers or a pinch of cayenne for an extra kick. Spice lovers, rejoice!
Smoky Flavor: Stir in a teaspoon of smoked paprika or chipotle in adobo for a delightful smoky depth that will surprise your tastebuds.
Sweet Corn Variations: Use fresh corn off the cob instead of canned or frozen for a burst of sweetness and crunch.
Creamy Twist: Blend in some cream cheese or heavy cream at the end for a rich, velvety finish that keeps everyone coming back for more.
Topping Parade: Experiment with toppings like jalapeño slices, avocado, or even crumbled tortilla chips for a fun crunch on your chili!

Dive into this world of creativity and make the Pulled Chicken Black Bean Chili truly your own. Happy cooking!

Make Ahead Options

These Pulled Chicken Black Bean Chili options are perfect for busy cooks looking to save time during the week! You can prepare the chili base up to 3 days in advance and store it in the refrigerator in an airtight container. Simply follow all the steps up to the simmering stage and allow it to cool completely before refrigerating. To maintain quality, store your toppings separately; for instance, keep the shredded cheese and sour cream in separate containers until serving. When you’re ready to enjoy, reheat the chili over medium heat until piping hot, shred the chicken, and serve with your favorite toppings for a delightful meal that’s just as delicious as when first made!

Pulled Chicken Black Bean Chili Recipe FAQs

What type of chicken is best for Pulled Chicken Black Bean Chili?
I recommend using chicken thighs for their tenderness and rich flavor. They hold up beautifully during cooking and remain juicy. If you prefer a lighter option, chicken breasts can also work, but they may dry out more quickly.

How do I know if my vegetables are ripe enough for this chili?
When selecting your bell peppers and onions, look for vibrant colors and shiny skins without any dark spots or wrinkles. The peppers should feel firm, while onions should be hard and free of soft spots. Fresh garlic should be plump without any signs of sprouting.

How should I store leftover Pulled Chicken Black Bean Chili?
Store your chili in an airtight container in the fridge for up to 3 days. For best results, let it cool completely before sealing. When you’re ready to eat, simply reheat it on the stove over medium-high heat until it’s bubbling hot.

Can I freeze Pulled Chicken Black Bean Chili, and if so, how?
Absolutely! This chili freezes beautifully for up to 3 months. Allow it to cool completely, then transfer it to a freezer-safe container. Be sure to label with the date. When you’re ready to enjoy, thaw it overnight in the fridge, then reheat on the stove or in the microwave.

What if my chili is too thick after cooking?
If you find your chili is thicker than desired, simply add a splash of chicken or vegetable stock to loosen it up. Stir well and heat thoroughly. This will restore that lovely chili texture without sacrificing the flavors!

Is this recipe suitable for people with dietary restrictions, like gluten-free or dairy-free?
Yes! This Pulled Chicken Black Bean Chili can be made gluten-free by ensuring your broth and any optional toppings are gluten-free. For dairy-free, simply omit any cheese and use dairy-free alternatives for toppings like sour cream. Always check labels to ensure no hidden gluten or dairy ingredients are included.