Pulled Chicken Black Bean Chilli Recipes

CHICKEN & BEAN CHILI

Steps:

• In a Dutch oven, heat oil and butter over medium-high heat. Add onion; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer., Stir in remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Remove bay leaf.

CHICKEN CHILI WITH BLACK BEANS

Steps:

• In a Dutch oven, saute the chicken, red peppers and onion in oil until chicken is no longer pink, about 5 minutes . Add the green chiles, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes, broth and 1/2 cup water; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often and adding water as necessary.

EASY CHICKEN CHILI RECIPE MADE WITH COSTCO CANNED CHICKEN

Steps:

• Heat the olive oil in a large stock pot and saute onions until soft and lightly browned. Stir in black beans, Rotel, chicken breast, taco seasoning and cumin. With the end of your spatula, break the chicken chunks so they resemble shredded chicken. Bring to a boil, reduce heat to medium low and simmer for 15 - 20 minutes.
• Top with sour cream, shredded cheese, corn, red onions, crushed tortilla chips, whatever floats your boat. But make this recipe. It rocks!

PULLED CHICKEN & BLACK BEAN CHILLI

Steps:

• Heat the oil in a shallow saucepan or casserole dish with a lid. Tip in the onions and cook over a medium-low heat for 5 mins until softened. Add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for a couple of minutes, then add the chipotle and cook for a few minutes more. Pour in the passata, 100ml water and add the stock. Season and bring to a simmer.
• Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, then turn off the heat. Squeeze in the lime juice. Can be kept chilled for three days and frozen for up to two months. Defrost thoroughly and reheat. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like.

GRANDMA'S CHICKEN AND BLACK BEAN CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft. Stir black beans, diced tomatoes, chicken, chili seasoning, cumin, salt, and pepper through the onion, breaking up large pieces of chicken until shredded; bring to a boil, reduce heat to medium low, and cook at a simmer until hot, about 15 minutes.

CHICKEN CHILI WITH BLACK BEANS

Steps:

• Heat the olive oil in a large pot over medium-high heat.
• Combine the cumin, paprika, adobo seasoning, and 1 teaspoon of kosher salt in a small bowl. Stir to combine and then rub it into the chicken breasts.
• Once the oil is hot, cook the chicken breasts on both sides for 3 minutes. Remove chicken from pot and set aside.
• Add the onion to the pot and cook for 3 to 5 minutes or until translucent.
• Add the bell pepper and chipotle chili to the pot and cook for 3 minutes. Then add the garlic and cook for 30 seconds, stirring continuously. Add the remaining salt.
• Pour half the beer into the onion mixture and use it to deglaze the bottom of the pot.
• Stir and scrape the bottom of the pot, then add the rest of the beer, tomato sauce, beans, and stock. Stir to combine.
• Nestle the chicken breasts into the chili, so they are covered by the liquid. Cover the pot, turn the heat up and bring the chili to a boil. Then reduce the heat and simmer the chili for 25 minutes.
• Remove the chicken breasts and shred them with two forks. Return the chicken to the pot. Stir and serve.
• Garnish with optional ingredients.
• The chili will keep in the refrigerator for up to three days or freeze for up to three months.

MEXICAN PULLED CHICKEN WITH BLACK BEANS

Steps:

• Preheat oven to 180C/350F/gas mark 4.
• Pour the oil into a small cast iron casserole dish. Fry the onion over a low heat until translucent, then add the garlic.
• Grind the cumin, coriander and chilli. Add the spice mix and the sweet paprika to onion and garlic and fry until fragrant.
• Add the chicken pieces and cook for a few minutes. Add tomato and few slices of fresh chilli according to taste. Stir in the honey.
• Place the lid on the casserole and cook in the oven for an hour.
• When cooked, shred the chicken, stir through the black beans, add the pickled jalapeños with some of the vinegar to balance the sweetness of the chicken if desired.
• If the sauce needs thickening mix the cornflour with a little water to make a thin paste and stir through the chicken mixture. Return to the oven to heat through.
• To serve spoon the pulled chicken into 12 mini tortilla shells, and top with the grated cheese. heat in the oven until piping hot, and the cheese has melted.

MEXICAN PULLED CHICKEN & BEANS

Steps:

• Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 2 tbsp of the chipotle paste. Put the rest in a medium bowl with the garlic, tomatoes, onion and some seasoning. Stir to combine, then tip into a large roasting tin. Sit the chicken thighs close together on top of the sauce. Cover with foil and bake for 1 hr.
• Remove the roasting tin from the oven, add all the beans and stir into the tomato mixture around the chicken. Put back in the oven, uncovered, for 20 mins or until the chicken is tender and the beans are hot.
• Meanwhile, mix the herbs, lettuce and cucumber with a drizzle of olive oil and set aside.
• Shred the chicken using a knife and fork, and discard the bones. Mix the chicken through the sauce and beans. Serve with the salad, tortilla chips and lime wedges.

CHEATER'S CHICKEN CHILI

Steps:

• Heat olive oil in a saucepan over medium heat; cook and stir onion in the hot oil until softened, 5 to 10 minutes. Add salsa and water to onion and bring to a boil. Reduce heat and simmer; add chicken, black beans, and chili powder and return to a simmer. Cover saucepan and simmer chili until chicken is heated through, about 10 minutes.

EASY SLOW COOKER CHICKEN CHILI

Steps:

• Gather the ingredients.
• Dice chicken or cut it into strips. Put chicken pieces in slow cooker along with onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chili powder, cumin, oregano, salt, pepper, and bay leaf. Stir to blend ingredients.
• Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until chicken is cooked and tender. Optionally, you can simply cook on high for 3 to 4 hours.
• Remove bay leaf.
• Spoon chili into bowls and garnish with sour cream or shredded cheese and chopped fresh cilantro, if desired.