BBQ Chicken Chili

2 tablespoons olive oil
1 red onion (or cooking onion), diced
1 jalapeño pepper, seeded and diced
2 garlic cloves, minced
1 1/2 tablespoons smoked (or regular) paprika
1 tablespoon plus 2 teaspoons chili powder
1 tablespoon ground cumin
1/2 teaspoon black pepper
1 teaspoon 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 (1 15 oz. can) cannellini beans, rinsed and drained
1 1/2 cups (1 15 oz. can) kidney beans, rinsed and drained
3 cups chicken broth
1 28-oz can diced tomatoes
1/2 cup BBQ sauce
Cheddar cheese, for topping
Cilantro, for topping

Heat a large pot over medium heat and add the olive oil, onion, jalapeño, and garlic.  Sauté until soft, about 5 minutes.

Add the paprika, chili powder, cumin, black pepper, salt, and red pepper flakes.  Stir and cook for a few more minutes.

Add the chicken, red peppers, beans, chicken broth, tomatoes, and BBQ sauce. Stir.

Cover the pot. Lower the heat to medium low, and cook for 30 minutes. Stir a couple times during the cooking duration, if desired.

Ladle the chili into bowls and top with cheddar cheese and cilantro.

YUM!

Original Recipe found here at SkinnyTaste.com

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