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BBQ Chicken Chickpea Chili

BBQ Chicken Chickpea Chili

Entrees

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Gluten-free

Cook Time

115 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Chili:

2 tbsp olive oil
1 onion red; chopped
1/4 cup jalapeno pepper pickled slices
4 cloves garlic minced
1/4 cup Worcestershire sauce
2 tbsp chili powder
2 tbsp cumin ground
2 tbsp sugar brown
1 chipotle pepper minced
1 tbsp adobo sauce from chipotles in adobo
2 tsp paprika smoked
1 tsp salt kosher
1 tsp oregano Mexican; dried
1 tsp pepper black
1 light beer Corona
1 15.5 oz can chickpeas drained
1 15 oz can red beans drained
2 14 oz cans tomatoes fire roasted
1 12 oz can tomato paste

Chicken:

2 lbs chicken breasts
1 cup barbecue sauce your favorite

Instructions

In a large stock pot over medium heat add the oil and sauté the onion for 5 minutes. Add the jalapeños and garlic and continue cooking for 3 minutes. Deglaze pot with Worcestershire sauce and stir to pick up browned bits on bottom of pot.
Next add the remaining ingredients through tomato paste, stir to combine, cover and simmer on low for 1 1/2 hours. If there is too much liquid at this time, simmer to reduce with lid off for 15 minutes.
While chili cooks start BBQ grill and heat to 350°F. Grill chicken breasts on each side, basting on each turn with your favorite barbeque sauce. I start with 3 minutes on one side with closed lid. Turn, baste, cover for 5 minutes more. Turn once again, baste, cover for 2-3 more minutes or until internal temp reaches 160°-165°F. Remove from grill and rest 5 minutes. Chop into bite sized pieces and add to chili.
Serve topped with a dollop of sour cream, shredded cheddar cheese and chopped cilantro (optional).