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BBQ Chicken Chili

BBQ Chicken Chili

4.71 from 27 votes
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 Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 11 servings
Course: Dinner, Lunch
Cuisine: American

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 part-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!

Nutrition

Serving: 1cup, Calories: 237kcal, Carbohydrates: 22g, Protein: 23g, Fat: 7g, Cholesterol: 43mg, Sodium: 951mg, Fiber: 5g, Sugar: 8g
- WW Points: 2