You know me by now. You know that my rough-day cure-all is a cold porter and a plate of classic fudge brownies. By now, you know that big bowls of soup are my favorite cold-weather food. What you don’t know is that before making this easy-peasy chili, I paced around deciding whether or not it would work. And should I put cabbage in it. Really? Cabbage? Berrrrrserk.
Exuberance was my reaction to the finished product. I added shredded smoked gouda cheese on the top, had a nice toasty piece of sourdough bread and was aiming to shout “barbecue pulled chicken chili!!” from the mountain tops.
A. It was cold outside, so the shouting stayed in-doors at the base of the mountains.
B. I’m thankful the “don’t add the cabbage” voice was heeded.
C. Barbecue Pulled Chicken Chili!!
It’s the perfect balance of smoky, sweet, salty and spicy. It warms the belly. I made the chili on the stovetop because I already had barbecue pulled chicken from a previous recipe. You can make this recipe using your crock pot by cooking a chicken breast with all of the ingredients and shredding the chicken once cooked all the way through. You have options. You have barbecue sauce; you know what I’m going to say next about this chili. Go!
Barbecue Pulled Chicken Chili
- 2 teaspoons grapeseed oil
- ½ yellow onion finely chopped
- 4 cloves garlic minced
- 2 jalapeños seeded and chopped
- 2 cups cooked pulled chicken*
- 1 can diced tomatoes
- 1 can garbanzo beans drained
- 1 cup low-sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon salt or to taste
- 2 tablespoons your favorite bbq sauce I like Trader Joe’s
- Smoked gouda cheese and cilantro for topping
In a large pot, heat the oil to medium and sauté the onion until soft, about 3 minutes.
Add the garlic and jalapeño and sauté another 3 to 5 minutes, until the jalapeño is fragrant.
Add the diced tomatoes (including juices), garbanzo beans, chicken broth, chili powder and bbq sauce.
Bring to a full boil. Reduce heat to a simmer and cover for 10 minutes.
Remove cover, add the pulled chicken and return to a full boil for 3 to 5 minutes to allow chili to thicken.
Serve with shredded smoked gouda cheese on top and toasted sourdough bread.