Ingredients
2tbspolive oil
1cupred onion,diced
1jalapeno pepper,seeded, diced
2garlic cloves,minced
1½tbspsmoked paprika
1tbspchili powder,plus 2 tsp
1tbspground cumin
½tspblack pepper
1tspkosher salt
pinchred pepper flakes
12ozchicken breasts,boneless skinless, cooked, shredded
12ozroasted red peppers in water,(1 jar), drained, chopped
1½cupscannellini beans,canned, rinsed, drained
1½cupskidney beans,canned, rinsed, drained
3cupschicken stock,low sodium
28ozdiced tomatoes,(1 can)
½cupbarbecue sauce
11tbspreduced fat cheddar cheese,for topping
cilantro,chopped for topping
Preparation
Heat a large pot over medium heat, then add the olive oil, onion, jalapeño, and garlic. Cook for 5 minutes until soft.
Add the paprika, chili powder, cumin, black pepper, salt, and red pepper flakes. Stir and cook for 2 to 3 more minutes.
Add the chicken, red peppers, beans, chicken stock, tomatoes, and barbecue sauce, stirring to combine. Cover the pot, lower the heat to medium-low, and cook for 20 minutes.
Remove the lid and taste, adjusting the seasoning to taste, if needed. Cover and cook for another 10 minutes.
Ladle the chili into bowls and top with cheddar cheese and cilantro. Serve, and enjoy!
