BBQ Chicken Chili

BBQ Chicken Chili


A friend of mine recommended this recipe so, I decided to give it a shot. I adjusted it ever so slightly from the original skinnytaste recipe only because I can only handle so much spice and well, I was warned it was spicy. I was really impressed with this. I always make chili with extra lean ground beef so, using lean ground chicken was new to me but, worked just as well and was just as tasty. I did change it substantially enough that I am going to write out what I used. For example, I didn't buy chicken breasts and shred them, I used ground chicken. I used more beans, I roasted my own peppers, etc.

Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 1 cup white onion, diced
  • 2 garlic cloves, pressed
  • 1 1/2 tablespoons paprika
  • 2 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 500g lean ground chicken, cooked
  • 2 red peppers, roasted and chopped (not from the jar, it avoids the extra oil.)
  • 1 can of cannellini beans, rinsed and drained
  • 1 can canned kidney beans, rinsed and drained
  • 3 cups epicure chicken bouillon (you can use chicken broth/stock instead.)
  • 1 large can diced tomatoes
  • 1/2 cup Diana's chicken & rib bbq sauce (you can use whatever you want, obviously.)
**Additional: Sour cream and shredded cheese.  This is optional so I didn't include it in the calorie count but add on as much or as little as you like. yum yum.

 Directions:

In a large pot over medium heat and add the olive oil, onion, and garlic. Cook for about 5 minutes. At the same time, start roasting your red peppers stove top in a frying pan.  Add to the onion and garlic mix, the paprika, chili powder, cumin, black pepper, and salt.  Let it cook for another 5 minutes.

Add the cooked ground chicken, roasted red peppers, beans, bouillon, diced tomatoes, and barbecue sauce. Stir.  Put a lid on the pot and lower the heat to allow the mixture to simmer. Let it simmer for 30-40 minutes. (Cooking note: I didn't find this to thicken the same way as regular chili but, the cooler it got, the more it thickened so, don't be alarmed like I was.)

Calories: 224 calories per cup. Makes about 11 cups of chili (plus of course, cheese and sour cream if you add it.)

Original recipe can be found at:
http://www.skinnytaste.com/2014/09/bbq-chicken-chili.html


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