BBQ Chicken Chili
Experience a delightful variation of classic chili with this BBQ Chicken Chili! Tender shredded chicken, hearty beans, and zesty BBQ sauce come together in a single pot, creating a dish that boasts a subtle sweetness, elevating the flavor to a whole new level of deliciousness!
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Ingredients
- 2 tablespoons olive oil
- 1 cup red onion
- 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
- 12 oz jar roasted red peppers in water
- 1 1/2 cups canned cannellini beans
- 1 1/2 cups canned kidney beans
- 3 cups low sodium chicken stock
- 28 oz can diced tomatoes
- 1/2 cup barbecue sauce
- 11 tablespoons part-skim cheddar cheese
- chopped cilantro
- 1 1/2 tablespoons smoked paprika
- 1 jalapeño pepper
- 2 garlic cloves
Instructions
- 1
In a sizable pot, warm over medium heat and pour in the olive oil, then add the chopped onion, jalapeño, and minced garlic. Sauté until the vegetables become tender, which should take around 5 minutes. Next, incorporate the paprika, chili powder, cumin, black pepper, salt, and red pepper flakes. Mix well and continue to cook for an additional 2 to 3 minutes.
- 2
Introduce the chicken, diced red peppers, beans, chicken broth, tomatoes, and barbecue sauce into the pot, ensuring everything is well combined. Place a lid on the pot, reduce the heat to medium-low, and let it simmer for 20 minutes. Afterward, remove the lid, taste the mixture, and adjust the seasoning if necessary. Replace the lid and allow it to cook for another 10 minutes.
- 3
Serve the chili by ladling it into bowls and garnishing with shredded cheddar cheese and fresh cilantro. Savor your meal!
- 4
Select the sauté function and add the olive oil along with the onion, jalapeño, and garlic. Cook until the mixture is soft, approximately 5 minutes. Then, stir in the paprika, chili powder, cumin, black pepper, salt, and red pepper flakes. Cook for an additional 2 to 3 minutes while stirring.
- 5
Add the chicken, red peppers, beans, chicken broth, tomatoes, and barbecue sauce, mixing everything thoroughly. Secure the lid and set to high pressure for 10 minutes (if using raw chicken, set for 15 minutes). Allow for a natural release before tasting and adjusting the seasoning as needed.
- 6
Spoon the chili into bowls and finish with a sprinkle of cheddar cheese and cilantro on top. Enjoy your delicious creation!