BBQ Chicken Chili
User Reviews
4.7
BBQ Chicken Chili
Description
This BBQ Chicken Chili recipe starts by sautéing onion, jalapeño, and garlic in olive oil until softened, then adding a combination of smoked paprika, chili powder, cumin, black pepper, salt, and red pepper flakes to build depth of flavor and a hint of heat. Tender shredded chicken breast and chopped roasted red peppers are added along with cannellini and kidney beans, diced tomatoes, chicken stock, and barbecue sauce.
Simmering this mixture allows the flavors to meld, producing a chili that balances spiciness, smokiness, and savory barbecue sauce sweetness against the creamy beans and lean chicken. The dish develops a dense yet moist texture with varied mouthfeel from the beans and vegetables.
It is served hot, garnished with shredded cheddar cheese and chopped cilantro, providing cooling and creamy accents. The chili works well as a warming main course, potentially paired with cornbread, tortilla chips, or salad to round out a meal.
Ingredients
- 2 tablespoons olive oil
- 1 cup red onion (diced)
- 1 jalapeno pepper (seeded and diced)
- 2 garlic minced, cloves
- 1 1/2 tablespoons smoked paprika
- 1 tablespoon chili powder plus 2 teaspoons
- 1 tablespoon cumin ground
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- pinch red pepper flakes
- 12 oz chicken breast shredded, cooked, boneless skinless
- 12 oz roasted red peppers drained and chopped, in water, jarred
- 1 1/2 cups cannellini beans rinsed and drained, canned
- 1 1/2 cups Kidney Beans rinsed and drained, canned
- 3 cups chicken stock low sodium
- 28 oz diced tomatoes canned
- 1/2 cup barbecue sauce
- 11 tablespoons cheddar cheese or dairy-free cheese, for topping, part-skim
- cilantro for topping, chopped
Instructions
- 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.
- 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 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.
- 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!
- Ladle the chili into bowls and top with cheddar cheese and cilantro. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 11servings
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 237kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 23g | 46% |
| Fat | 7g | 11% |
| Cholesterol | 43mg | 14% |
| Sodium | 951mg | 40% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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