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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check to make sure the ketchup, vinegar, and Worcestershire sauce are gluten-free. Lea & Perrins brand Worcestershire sauce, as sold in the United States, is gluten-free.

 

“It doesn't hurt if you get sauce on your shirt." - Heloise

The refrigerator light goes on...

This was inspired by a simple statement by my wife: "barbecue chicken chili." Those three words just sound so great together and this chili is true to its name. It is chili with chicken and great barbecue sauce flavor. Sometimes simple is best.


 

Barbecue Chicken Chili

Servings: 4 | Serving size: about 2 1/2 cups

Cooking Time: 90 Minutes

This recipe can easily be multiplied and makes great leftovers.

Barbecue Chicken Chili

Ingredients

  • 1 tsp olive oil
  • 1 lb boneless, skinless chicken thighs (cut into 1/2 inch chunks)
  • 1 large white onion (diced)
  • 2 large ribs celery (diced)
  • 1 large green bell pepper (diced)
  • 2 15-ounce cans no salt added pinto beans (drained and rinsed)
  • 2 Tbsp ketchup
  • 1 Tbsp apricot or peach preserves
  • 2 Tbsp cider vinegar
  • 2 tsp Worcestershire sauce
  • 1/2 tsp chili powder
  • 1 1/2 tsp paprika
  • 1/4 tsp dry mustard
  • 1/4 tsp salt
  • 4 cups no salt added vegetable or chicken stock
  • 4 ounces reduced-fat cheddar cheese (grated)

Place the olive oil in a large stockpot over medium heat.

Add the chicken thighs and cook for about 5 minutes until browned. Remove to a plate.

Add the onion and cook for about 5 minutes. Stir frequently.

Add the celery and pepper and cook for about 3 minutes. Stir frequently.

Add the chicken back to the pot with the beans, ketchup, preserves, vinegar, Worcestershire, chili powder, paprika, mustard, salt, and water.

Stir and set the heat to simmer and cook for at least 45 minutes. Stir occasionally.

Add additional water 1/4 cup at a time as needed to keep the chili from getting too thick.

Serve topped with 1 ounce grated cheddar cheese per serving.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 490 Calories from Fat 117
% Daily Value
Total Fat 13g 16%
  Saturated Fat 5g 26%
  Monounsaturated Fat 4.5g
  Trans Fat 0g
Cholesterol 130mg 43%
Sodium 510mg 22%
Total Carbohydrates 52g 19%
    Dietary Fiber 15g 52%
    Sugars 10g
Protein 43g
Vitamin A 10% Vitamin C 47%
Calcium 25% Iron 25%
Vitamin K 20mcg Potassium 1200mg