Heat the olive oil in a large Dutch oven or heavy pot over medium heat.

Add the onion and cook for about 5 minutes until softened.

Stir in the garlic and bell pepper and cook for another 2–3 minutes.

Add the smoked paprika, cumin, oregano, chili powder, salt, and pepper.

Cook for about 30 seconds until fragrant.

Mix in the tomato paste and cook for another minute.

Pour in the crushed tomatoes, chicken broth, and brewed coffee.

Stir everything together.

Nestle the chicken into the sauce.

Cover and simmer for about 45–60 minutes, or until the chicken is fork tender.

(You can also cook it in the Instant Pot or slow cooker.)

Remove the chicken and shred it using two forks.

Return the shredded chicken to the pot.

Add the black beans and pinto beans.

Simmer uncovered for another 10–15 minutes until the sauce thickens.

Taste and adjust seasoning if needed.

This recipe is incredibly versatile.

Serve it with:

No. It simply adds depth and richness to the sauce.

Absolutely! Add extra chili powder, cayenne pepper, or jalapeños.

Yes! Cook on High Pressure for 15 minutes, then allow a 10-minute natural release before shredding the chicken and stirring in the beans.

Traditional Family Meals