Description
This Smoky Beer Pulled Chicken Chili is a super flavorful version of chili that uses up a good amount of pantry staples. It’s flavored with beer, peppers, and smoky spices and is loaded with pulled chicken and beans. Hearty, healthy, and delicious!
Ingredients
Scale
- 1 tablespoon canola or grapeseed oil
- 1 lb boneless, skinless chicken thighs
- Salt and pepper
- 1 large onion, diced
- 1 large red bell pepper, diced
- 2 jalapeno peppers, seeded and diced
- 3 teaspoons ancho chili powder (any chili powder will work)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 (12-oz) beer (I like something lighter in color and flavor)
- 1 (15-oz) can fire-roasted diced tomatoes
- ½ cup jarred salsa (any kind will work – I love salsa verde)
- 4 cups low-sodium chicken stock
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can pinto beans, drained and rinsed
Options for Serving:
- Sour cream or plain Greek yogurt
- Diced scallions
- Crushed red pepper flakes
- Sliced jalapenos
- Diced or sliced avocado
- Lime wedges
- Tortilla chips
Instructions
- Heat the oil over medium-high heat in a large pot or Dutch oven. Season the chicken liberally with salt and pepper and add to the hot oil.
- Cook for 2 minutes per side, just to develop a golden brown crust. Remove the chicken from the pot and set aside on a plate (it will not be fully cooked at this point).
- Reduce the heat to medium and add the onion, garlic, peppers, and a pinch of salt. Cook for a few minutes to soften the veggies.
- Add the spices and tomato paste and stir well to combine. Cook for another minute.
- Stream in the beer, scraping up the sides and bottom of the pan to pick up any brown bits that may have formed. Bring the beer to a simmer and cook until it is mostly reduced, about 2 minutes.
- Add in the remaining ingredients along with some salt and pepper, and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low so that the liquid is simmering.
- Add the chicken thighs back into the pot, along with any juices that may have collected on the plate.
- Simmer over low heat for 30-45 minutes, stirring frequently, or until everything is slightly thickened and the chicken is fall-apart tender. Shred the chicken right in the pot. Taste and adjust the seasoning, as needed.
To Serve:
Serve the chili hot and garnished however you prefer. I love a dollop of sour cream/yogurt, chopped scallions, jalapenos, avocado, and lime juice.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: soup
Keywords: smoky beer pulled chicken chili, pulled chicken chili, beer chicken chili, healthy and hearty chili recipe, recipes using pantry staples