Best Kicked Up Bbq Chicken Chili With Beans Recipes

BBQ CHICKEN CHILI

BBQ Chicken Chili image

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!

Provided by Gina

Time 45m

Number Of Ingredients 19

Ingredients

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
28 oz can diced tomatoes
1/2 cup barbecue sauce
11 tablespoons reduced fat cheddar 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!

Nutrition Facts : ServingSize 1 cup, Calories 237 kcal, Carbohydrate 22 g, Protein 23 g, Fat 7 g, Cholesterol 43 mg, Sodium 951 mg, Fiber 5 g, Sugar 8 g

TWO-BEAN CHILI WITH BBQ SAUCE

Two-Bean Chili With BBQ Sauce image

This is a great slow-cooker recipe I found in a magazine. It's from a chef at the Moosewood restaurant. It's quite easy and very tasty!

Provided by Reddyrat

Categories Black Beans

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil (or cooking spray)
1 cup chopped onion
2 teaspoons minced garlic
1 small jalapeno, minced (seeds removed, if desired, I've left it out before)
2 cups bell peppers, cubed (red or green)
1 cup celery, chopped
1/2 teaspoon salt
2 teaspoons ground cumin
1 teaspoon dried oregano
3/4 cup chopped carrot
28 ounces can diced tomatoes with juice
1/2 cup barbecue sauce
1/2 cup water
15 1/2 ounces can black beans, with liquid
15 1/2 ounces can red kidney beans, with liquid

Steps:

Heat oil in a skillet over medium-high heat. Add onions, garlic, jalepeno, peppers, celery, salt, cumin, and oregano. Cook, stirring often until vegetables soften (8-10 min).
Transfer satueed vegetables to a slow cooker, add carrots, tomatoes and liquid, barbecue sauce, water, and beans, and liquid.
Cover; set on low; cook 8 to 10 hours.