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Smoky Beer Pulled Chicken Chili

Smoky Beer Pulled Chicken Chili

  • Author: Molly
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x


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!


  • 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


  1. 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.
  2. 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).
  3. 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.
  4. Add the spices and tomato paste and stir well to combine. Cook for another minute.
  5. 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.
  6. 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.
  7. Add the chicken thighs back into the pot, along with any juices that may have collected on the plate.
  8. 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