BBQ Chicken Chili

Name: BBQ Chicken Chili
Total time: 45 min
Yield: 11 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons olive oil; 1 cup red onion (diced); 1 jalapeño pepper (seeded and diced); 2 g arlic 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)

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!

⏱️ 45 min 🔪 Prep: 10 min 🔥 Cook: 35 min 📊 Medium 👁️ 18 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

11 servings

2 tablespoons olive oil
1 cup red onion (diced)
1 jalapeño pepper (seeded and diced)
2 g arlic 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)

Steps

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!
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!