How To Make Barbecue Chicken Chili
Enjoy a rich bite of this hearty chicken chili, with beans and chicken simmered in a spicy barbecue tomato sauce, all in one flavorful bowl!
Serves:
Ingredients
- 2tbspolive oil
- 1cupred onion,diced
- 1jalapeno pepper,seeded, diced
- 2garlic cloves,minced
- 1½tbspsmoked paprika
- 1tbspchili powder,plus 2 tsp
- 1tbspground cumin
- ½tspblack pepper
- 1tspkosher salt
- pinchred pepper flakes
- 12ozchicken breasts,boneless skinless, cooked, shredded
- 12ozroasted red peppers in water,(1 jar), drained, chopped
- 1½cupscannellini beans,canned, rinsed, drained
- 1½cupskidney beans,canned, rinsed, drained
- 3cupschicken stock,low sodium
- 28ozdiced tomatoes,(1 can)
- ½cupbarbecue sauce
- 11tbspreduced fat cheddar cheese,for topping
- cilantro,chopped for topping
Instructions
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Heat a large pot over medium heat, then add the olive oil, onion, jalapeño, and garlic. Cook for 5 minutes until soft.
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Add the paprika, chili powder, cumin, black pepper, salt, and red pepper flakes. Stir and cook for 2 to 3 more minutes.
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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.
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Remove the lid and taste, adjusting the seasoning to taste, if needed. Cover and cook for another 10 minutes.
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Ladle the chili into bowls and top with cheddar cheese and cilantro. Serve, and enjoy!
Nutrition
- Calories: 393.32kcal
- Fat: 12.44g
- Saturated Fat: 4.53g
- Trans Fat: 0.21g
- Monounsaturated Fat: 4.85g
- Polyunsaturated Fat: 1.71g
- Carbohydrates: 46.97g
- Fiber: 13.34g
- Sugar: 10.60g
- Protein: 25.71g
- Cholesterol: 37.40mg
- Sodium: 635.03mg
- Calcium: 258.61mg
- Potassium: 1304.18mg
- Iron: 6.77mg
- Vitamin A: 154.62µg
- Vitamin C: 66.94mg
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