Description
This BBQ Chicken Chili is a hearty and flavorful twist on traditional chili. Tender chicken simmered in a savory barbecue-infused broth with a blend of beans and spices, creating a mouthwatering dish that is perfect for cozy nights in.
Ingredients
Units
Scale
For the Chili:
- 1 pound chicken breasts
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 small onion, diced
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons yellow mustard
- 1 15 oz. can cannellini beans, not drained
- 1 15 oz. can kidney beans, not drained
- 1 15 oz. can pinto beans, not drained
- 1 4 oz. can mild diced green chilies
- 2 teaspoons mesquite liquid smoke
- 2 teaspoons chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 teaspoon pepper
- 1 14.5 oz can low sodium chicken broth mixed with 1 tablespoon cornstarch
Garnishes:
- sour cream
- Tortilla chips or Fritos
- green onions
- cilantro
- cheese
- bacon
Instructions
- Prepare the Chili: Lightly grease a 6-quart slow cooker. Rub chicken with olive oil and place it in the slow cooker. Add all other ingredients and stir well.
- Cook: Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken, return it to the slow cooker, and cook for an additional 20 minutes on low.
- Adjust Seasoning: Add more water or broth if desired. Adjust seasoning with hot sauce, salt, and pepper to taste.
- Serve: Garnish with cheese, green onions, sour cream, chips, and bacon before serving.
Notes
- Liquid smoke adds a delicious smoky flavor.
- For stovetop preparation, sear chicken, add ingredients, and simmer until chicken is tender.
- Chili tastes better the next day and can be stored in the refrigerator for up to 5 days or frozen for 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 15g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 34g
- Cholesterol: 75mg
