BBQ Chicken Chili

A delicious twist the traditional chili recipe – Shredded chicken, beans and BBQ sauce simmer in a large saucepan with just a hint of sweetness that makes this meal seriously delish!

A delicious twist on traditional chili - shredded chicken, beans and BBQ sauce are simmered in a large saucepan that has only a hint of sweetness that makes this meal seriously delish!BBQ Chicken Chili Recipe

I am 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 have always loved reading Jessica's blog, she is adorable and her book is just as fun to read, full of beautiful photos and lots of great recipe ideas.

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 solid, potty meal that makes enough for multiple meals and leftovers is perfect to pack for lunch or can be frozen for another day. I made no changes to her recipe, the only things I adjusted was the serving size – I found that 1 cup filled and the perfect portion.

BBQ Chicken Chili

Preparation time: 10 minutes

Cooking time: 35 min

Total time: 45 minutes

A delicious twist on traditional chili – shredded chicken, beans and BBQ sauce are simmered in a large saucepan that has only a hint of sweetness that makes this meal seriously delish!

  • 2 tablespoons olive oil
  • 1 cup red onion, cubes
  • 1 jalapeƱo pepper, grafted and diced
  • 2 garlic cloves, chopped
  • 1 1/2 tablespoons smoked paprika
  • 1 tbsp plus 2 tsp chilli powder
  • 1 tablespoon painted cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • pinch of red pepper flakes
  • 12 oz cooked boneless skinless chicken breast, shredded
  • 12 oz jar roasted red peppers in water, drained and chopped
  • 1 1/2 cup canned cannellini beans, rinsed and drained
  • 1 1/2 cup canned kidney beans, rinsed and drained
  • 3 cups low sodium chicken stock
  • 28 oz can dice with tomatoes
  • 1/2 cup barbecue sauce
  • 11 tablespoons of cheddar cheese reduced to topping
  • chopped coriander for topping

Stove Top Driving Directions:

  • Heat a large saucepan over medium heat and add olive oil, onion, jalapeƱo and garlic. Cook until soft, about 5 minutes. Add the peppers, chili powder, foam, black pepper, salt and red pepper flakes. Stir and cook for 2 to 3 minutes more.

  • Add the chicken, red peppers, beans, chicken stock, tomatoes and barbecue sauce with stirring to combine. Cover to the pan, lower the heat to medium low, and cook for 20 minutes. Remove the lid and taste, and adjust the seasoning to taste if necessary. Cover and cook another 10 minutes.

  • Roast the chili in bowls and top with cheddar cheese and cilantro. Enjoy!

Instant Pot directions:

  • Press the saute, add the olive oil, onion, jalapeƱo and garlic. Cook until soft, about 5 minutes. Add the peppers, chili powder, foam, black pepper, salt and red pepper flakes. Stir and cook for 2 to 3 minutes more.

  • Add the chicken, red peppers, beans, chicken stock, tomatoes and barbecue sauce with stirring to combine. Cover and cook high pressure 10 minutes (if using raw chicken, 15 minutes). Natural release, adjust seasoning to taste if necessary.

  • Roast the chili in bowls and top with cheddar cheese and cilantro. Enjoy!

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

Blue Smart Points: 3

Green smart points: 6

Purple Smart Points: 2

Points +: 6

Keywords: bbq chili recipe, chicken chili, chili recipe, light chili recipe

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