Pulled Chicken and Black Bean Chili
Warm, hearty, and packed with bold flavors, Pulled Chicken and Black Bean Chili is a comfort food for these cooler months. This recipe takes the traditional chili to new heights and is a perfect use of leftover pulled chicken!
Servings: 6 people
Calories: 155kcal
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional for heat)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 6 oz. can tomato paste
- 2 cups pulled chicken cooked
- 2 15 ounce cans black beans undrained
- 1 14 ounce can diced tomatoes (with green chiles if you want a little more heat)
- 1 cup water
- lime juice, fresh cilantro, avocado, sour cream optional for garnishing
Instructions
- Heat olive oil in a Dutch oven or soup pot over medium-high heat. Cook onion, stirring often, until the onions become tender, about 4 minutes. Add garlic and cook another minute until fragrant. Add chili powder, paprika, cayenne (if using), salt, pepper, and tomato paste, stirring constantly for 30 seconds.
- Add diced tomatoes, black beans, pulled chicken, and water and bring to a simmer. Cover, reduce to a gentle simmer and cook for 10 to 12 minutes.
- Serve, topping with fresh lime juice, cilantro, avocado, cheese, or sour cream. Enjoy!
Notes
Storing leftovers: Allow the chili to cool completely before transferring it to airtight containers. Refrigerate for up to 3 days or freeze for longer storage.
Reheating instructions: Reheat on the stove over medium heat until fully heated or in the microwave for 4 minutes on 50% power.
Nutrition
Calories: 155kcal | Carbohydrates: 4g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 216mg | Potassium: 292mg | Fiber: 1g | Sugar: 1g | Vitamin A: 978IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg