BBQ Chicken Chili
Our last chili recipe was so well received we decided to give you another one! (If you missed it, find it here!)
What’s better than warm, filling comfort food on a chilly winter night, right? This time it’s another twist on traditional chili – shredded chicken, beans and barbecue sauce are simmered in a big pot for just a touch of sweetness. Yummy!
We found this recipe ages ago on the Skinny Taste website and have made it several times with very few changes. It makes enough for several meals, and the leftovers can be taken for lunch or frozen for another day. Enjoy!
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
1 28-oz can diced tomatoes
1/2 cup barbecue sauce
Toppings: optional (but recommended!)
reduced fat cheddar cheese, chopped cilantro, avocado, sliced jalapeños, a few low-fat or whole grain tortilla chips, or anything else that strikes your fancy!
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 if needed.
Cover and cook another 10 minutes.
Ladle the chili into bowls and top with cheddar cheese and cilantro. Enjoy!