BBQ Chicken Chili, a twist on traditional chili made with shredded chicken, beans and BBQ sauce all in one big pot!
BBQ Chicken Chili Recipe
I’m sharing this wonderful BBQ chicken chili recipe from my friend Jessica of How Sweet It Is, who just came out with her first cookbook – Seriously Delish. I’ve always loved reading Jessica’s blog, she’s adorable and her book is just as fun to read, filled with beautiful photos and tons of great recipe ideas. It’s a one-pot dinner recipe and I also included Instant Pot directions.
I Love this BBQ Chili!
I really wanted to make everything in her book, but I figured since it’s September, and the kids are back to school, this chili is perfect. A hearty, one pot meal that makes enough for several meals and leftovers are perfect to pack for lunch or can be frozen for another day.
- Meal Prep: This BBQ chicken chili can be refrigerated for 5 days or in the freezer for up to 3 months, so it’s perfect for prepping ahead.
- Dietary Restrictions: It’s high-fiber, gluten- free, Weight Watchers-friendly, and dairy-free if you used dairy-free cheese.
If you make this bbq chicken chili recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
More Chili Recipes You’ll Love
- White Bean Pumpkin Turkey Chili
- Instant Pot Chicken Taco Chili
- Black Bean Vegetarian Chili
- No-Bean Turkey and Sweet Potato Chili
- White Chicken Chili
BBQ Chicken Chili
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 part-skim cheddar cheese, or dairy-free cheese, for topping
- chopped cilantro, for topping
Instructions
Stove Top 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!
Instant Pot Directions: Note you will need an 8qt for this or make half for a 6 quart.
- 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!
