Barbecue Chicken Chili
Nb persons: 11
Yield: 1 cup
Preparation time:
Total time:
Source:
| Servings: 11 • Size: 1 cup • Points +: 6 pts • Smart Points: 6 Calories: 237 • Fat: 7 g • Protein: 23 g • Carb: 22 g • Fiber: 5 g • Sugar: 8 g Sodium: 951 mg (without salt) • Cholesterol: 43 mg | |
| 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 | 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 5 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!
Makes 11 cups.
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