Barbecue Pulled Chicken Chili
Barbecue Pulled Chicken Chili is a great way of using leftover shredded or rotisserie chicken.
Servings: 4 servings
Calories: 319kcal
Ingredients
- 2 teaspoons grapeseed oil
- ½ yellow onion finely chopped
- 4 cloves garlic minced
- 2 jalapeños seeded and chopped
- 2 cups cooked pulled chicken*
- 1 15-oz can diced tomatoes
- 1 15-oz can garbanzo beans, drained
- 1 cup low-sodium chicken broth add more for thinner chili
- 1 tablespoon chili powder
- 1 teaspoon salt or to taste
- 2 to 4 Tbsp your favorite bbq sauce I like Trader Joe’s
- Smoked gouda cheese and cilantro for topping
Instructions
- 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. Taste the chili for flavor and add more BBQ sauce according to your personal taste.
- Serve with shredded smoked gouda cheese on top and toasted sourdough bread.
Notes
*You have several options for “pulling” the chicken.
Option 1: I cooked my chicken in a crockpot with barbecue sauce on low for 6 hours and then shredded the chicken with a fork. I added the already cooked pulled bbq chicken to the chili. Option 2: You can boil the chicken until cooked all the way through, shred it with a fork, toss it in a couple tablespoons of bbq sauce and add to the chili. Option 3: Chop raw chicken breasts and brown the chicken with the onion and instead of having pulled chicken, you can use chopped chicken for the chili Option 4: Throw everything, including 1 large chicken breast, in a crock pot and cook all day on low. Remove the chicken breast from the crock, shred with a fork then return the shredded chicken to the crock and stir before serving. If you choose this method, add an additional tablespoon or two of barbecue sauce. Option 5: Marinate a chicken breast in bbq sauce, grill it until cooked all the way through, shred with a fork and add to the chili.
Option 1: I cooked my chicken in a crockpot with barbecue sauce on low for 6 hours and then shredded the chicken with a fork. I added the already cooked pulled bbq chicken to the chili. Option 2: You can boil the chicken until cooked all the way through, shred it with a fork, toss it in a couple tablespoons of bbq sauce and add to the chili. Option 3: Chop raw chicken breasts and brown the chicken with the onion and instead of having pulled chicken, you can use chopped chicken for the chili Option 4: Throw everything, including 1 large chicken breast, in a crock pot and cook all day on low. Remove the chicken breast from the crock, shred with a fork then return the shredded chicken to the crock and stir before serving. If you choose this method, add an additional tablespoon or two of barbecue sauce. Option 5: Marinate a chicken breast in bbq sauce, grill it until cooked all the way through, shred with a fork and add to the chili.
Nutrition
Serving: 1of 4 | Calories: 319kcal | Carbohydrates: 28g | Protein: 23g | Fat: 7g | Fiber: 5g | Sugar: 9g