BBQ Chicken Chili

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A delicious twist the traditional chili recipe – shredded chicken, beans and BBQ sauce simmered in one big pot with just a touch of sweetness that makes this meal Seriously Delish!

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!
BBQ Chicken Chili Recipe

I’m sharing this wonderful chili recipe from my friend Jessica of How Sweet It Is, who just came out with her first cookbook – Seriously Delish.  I’ve always loved reading Jessica’s blog, she’s adorable and her book is just as fun to read, filled with beautiful photos and tons of great recipe ideas.


A cookbook titled Seriously Delish with a picture of french toast with whipped cream and berries on the cover

I really wanted to make everything in her book, but I figured since it’s September, and the kids are back to school, this chili is perfect. A hearty, one pot meal that makes enough for several meals and leftovers are perfect to pack for lunch or can be frozen for another day. I didn’t make any changes to her recipe, they only thing I adjusted was the serving size – I found 1 cup to be filling and the perfect portion size.

BBQ Chicken Chili

4.43 from 21 votes
2
Cals:237
Protein:23
Carbs:22
Fat:7
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!
Course: Dinner, Lunch
Cuisine: American
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!
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Yield: 11 servings
Serving Size: 1 cup

Ingredients

  • 2 tablespoons olive oil
  • 1 cup red onion, diced
  • 1 jalapeño pepper, seeded and diced
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons smoked paprika
  • 1 tablespoon plus 2 teaspoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • pinch of red pepper flakes
  • 12 oz cooked boneless skinless chicken breasts, shredded
  • 12 oz jar roasted red peppers in water, drained and chopped
  • 1 1/2 cups canned cannellini beans, rinsed and drained
  • 1 1/2 cups canned kidney beans, rinsed and drained
  • 3 cups low sodium chicken stock
  • 28 oz can diced tomatoes
  • 1/2 cup barbecue sauce
  • 11 tablespoons reduced fat cheddar 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:

  • 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: 1 cup, Calories: 237 kcal, Carbohydrates: 22 g, Protein: 23 g, Fat: 7 g, Cholesterol: 43 mg, Sodium: 951 mg, Fiber: 5 g, Sugar: 8 g

Categories:


A pot of BBQ chicken chili with a wooden spoon
 

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113 comments on “BBQ Chicken Chili”

  1. I’ve made this tons of times and it’s always a huge hit! I use the sriracha BBQ sauce from Trader Joe’s and it’s the perfect amount of heat. I think whoever things the recipe itself is too spicy may just be sensitive, or they added too may jalapeño seeds! This is a regular in my rotation and always in my freezer just in case!

  2. Everyone in our family loved this one. I actually used super lean ground chicken, because that was what I had on hand, instead of the shredded chicken breast. I cooked the ground chicken, onions, jalapenos, and garlic together in the first step and then followed the recipe from there. The kids had it over rice and my husband and I had it over farro. It was so stinking good! Definitely a keeper!

  3. Pretty good! I’ve been meaning to try this for a while.

    It tastes a little salty; I would eliminate the 1 tsp of salt mixed in with the other spices. It also was more liquid-y than I expected. I ended up taking out at least a 1/2 cup of liquid after it simmered for 20 minutes. I also added in a little more bbq sauce, drained the tomatoes before adding and put in 1 chopped red bell pepper instead of using the jarred peppers. Next time I would probably add a little more chicken in too!

  4. I’m a huge fan of Skinnytaste but this recipe was WAY too spicy hot! And I love hot/spicy things…. bleh I’m disappointed. I’m going to have to throw it out. 

  5.  I’m trying to make this right now in my instant pot. I’ve got all ingredients minus 1c of broth and the .5c of bbq sauce. It fills a 6 qu IP up way too much so much that it will not come to pressure. You need to adjust amounts for IP. Dinner disaster

  6. This was great! Hubby said I could make it again, only to cut back on the chili powder. It was too hot for him! lol. I even left out the jarred peppers (mostly because my small town grocery store’s stock had expired!). 

  7. I usually love all Skinnytaste recipes but this one did not come out as I had hoped. I think part of the problem was the barbecue sauce I used which made this dish very sweet.   I noticed somewhere else either this website or a post somewhere that Gina uses her homemade barbecue sauce to make this recipe. I may hunt down that bbq sauce recipe for next time and try a different sauce. Also, the consistency is more soup like, thin and brothy  which I noted in the reviews some people really liked but I think if I were to make it again I would use crushed tomatoes for a thicker texture.   Overall, the spice combinations were yummy!

    1. If you try it again, here is the link for my homemade sauce https://www.skinnytaste.com/homemade-kansas-style-bbq-sauce/

      1. So good! I made it with Gina’s BBQ sauce and used fire roasted tomatoes and smoked paprika. Came out perfect! Kid approved too!

  8. Anyone try this in a crock pot and if so, lo? Hi? How long?? I don’t want to have to cook the chicken separately from the chili if I don’t have to. 

  9. I don’t eat red meat so I made this recipe for myself and regular ground beef chili for my husband. He actually preferred this! It’s just the right amount of sweet and hot. And even better left over.

  10. I don’t eat read meat so I made this recipe for myself and regular ground beef chili for my husband. He actually referred this! It’s just the right amount of sweet and hot. And even better left over.

  11. Made this tonight with the last of my leftover Thanksgiving Turkey instead of chicken and it was delicious. Cold, rainy day here today. We went to a movie and I had no idea what I was going to make for dinner. Searched your site and whipped it up in 40 minutes.  Family loved it!  Thanks Gina. 

  12. I made this recipe because it sounded tasty and I had all the ingredients on hand. I cannot tell you how delicious it was. My husband and adult daughter went crazy over it. the only changes I made were that I added more chicken and another can of beans. I highly recommend this!

  13. This is our absolute favorite Weight Watchers Friendly recipe! I’m certain we have it at least once a week–by popular request. I love to vary the flavor of the soup just by changing the barbecue sauce used. The last time I made it, I didn’t have any roasted red peppers, but used fresh instead and still loved it!

  14. Avatar photo
    Cassie McCord

    I can’t get enough of this on a cold day.  This is the first soup I have never “doctored” up the flavor.  Excellent!