Description
BBQ Chicken Chili is a delicious twist on traditional chili – shredded chicken, beans and BBQ sauce are simmered in one big pot which has just a touch of sweetness that makes this meal seriously delish!
Yield: 11servings | Serving Size: 1cup
Ingredients
2tablespoonsolive oil
1cupred onion, diced
1jalapeño pepper, seeded and diced
2garlic cloves, minced
1 1/2tablespoonssmoked paprika
1tablespoonplus 2 teaspoons chili powder
1tablespoonground cumin
1/2teaspoonblack pepper
1teaspoonkosher salt
pinchof red pepper flakes
12ozcooked boneless skinless chicken breasts, shredded
12ozjar roasted red peppers in water, drained and chopped
1 1/2cupscanned cannellini beans, rinsed and drained
1 1/2cupscanned kidney beans, rinsed and drained
3cupslow sodium chicken stock
28ozcan diced tomatoes
1/2cupbarbecue sauce
11tablespoonspart-skim cheddar cheese, or dairy-free cheese, for topping
chopped cilantro, for topping
Instructions
Stove Top Directions:
- Heat a large pot over medium heat and add the olive oil, onion, jalapeño, and garlic. Cook until soft, about 5 minutes. Add the paprika, chili powder, cumin, black pepper, salt, and red pepper flakes. Stir and cook for 2 to 3 more minutes.
- Add the chicken, red peppers, beans, chicken stock, tomatoes, and barbecue sauce, stirring to combine. Cover the pot, lower the heat to medium low, and cook for 20 minutes. Remove the lid and taste, adjusting the seasoning to taste, if needed. Cover and cook another 10 minutes.
Ladle the chili into bowls and top with cheddar cheese and cilantro. Enjoy!
Instant Pot Directions: Note you will need an 8qt for this or make half for a 6 quart.
- Press saute, add the olive oil, onion, jalapeño, and garlic. Cook until soft, about 5 minutes. Add the paprika, chili powder, cumin, black pepper, salt, and red pepper flakes. Stir and cook for 2 to 3 more minutes.
- Add the chicken, red peppers, beans, chicken stock, tomatoes, and barbecue sauce, stirring to combine. Cover and cook high pressure 10 minutes (if using raw chicken, 15 minutes). Natural release, adjusting the seasoning to taste, if needed.
Ladle the chili into bowls and top with cheddar cheese and cilantro. Enjoy!
Last Step:
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Nutrition
Serving: 1cup, Calories: 237kcal, Carbohydrates: 22g, Protein: 23g, Fat: 7g, Cholesterol: 43mg, Sodium: 951mg, Fiber: 5g, Sugar: 8g
