BBQ Chicken Chili

Who wants an easy but tasty chili? With this recipe from Skinnytaste, you can have chili on the table in 1/2 hour…and it’s great tasting and healthy to boot!

Recipe for original Recipe before changes: www.skinnytaste.com

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
  • 1 28-oz can diced tomatoes
  • 1/2 cup barbecue sauce
  • 11 tablespoons reduced fat cheddar cheese, for topping
  • chopped cilantro, for topping

Directions:

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!

Nutrition Facts
Servings 8.0
calories 299
Total Fat 8 g 13 %
Saturated Fat 2 g 12 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 31 mg 10 %
Sodium 768 mg 32 %
Potassium 229 mg 7 %
Total Carbohydrate 33 g 11 %
Dietary Fiber 7 g 30 %
Sugars 12 g
Protein 21 g 41 %
Vitamin A 43 %
Vitamin C 8 %
Calcium 15 %
Iron 15 %