Smoky BBQ Chicken Chili Recipe

This chili is perfect for busy fall evenings and makes enough to feed a family with leftovers to spare. It reheats beautifully and the flavors deepen overnight, so it’s a great candidate for meal prep and freezer-friendly batch cooking.

• Meal prep: Refrigerate for up to 5 days or freeze portions for up to 3 months—ideal for planning ahead and easy lunches.
• Dietary notes: The recipe is high in fiber, naturally gluten-free, can be Weight Watchers–friendly, and is dairy-free when topped with a dairy-free cheese alternative.

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BBQ Chicken Chili

• Prep: 10 mins
• Cook: 35 mins
• Total: 45 mins
• Yield: 11 servings (about 1 cup per serving)
• Calories: 237 kcal per serving

Ingredients

• 2 tablespoons olive oil
• 1 cup red onion, diced
• 1 jalapeño pepper, seeded and diced
• 2 garlic cloves, minced
• 1 1/2 tablespoons smoked paprika
• 1 tablespoon plus 2 teaspoons chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt
• Pinch of red pepper flakes
• 12 oz cooked boneless skinless chicken breasts, shredded
• 12 oz jar roasted red peppers in water, drained and chopped
• 1 1/2 cups canned cannellini beans, rinsed and drained
• 1 1/2 cups canned kidney beans, rinsed and drained
• 3 cups low sodium chicken stock
• 28 oz can diced tomatoes
• 1/2 cup barbecue sauce
• 11 tablespoons part-skim cheddar cheese, or dairy-free cheese, for topping
• Chopped cilantro, for topping

Instructions

Stove Top Directions:

1. Heat a large pot over medium heat and add the olive oil. Sauté the diced onion, jalapeño and minced garlic until softened, about 5 minutes.
2. Add the smoked paprika, chili powder, ground cumin, black pepper, kosher salt and red pepper flakes. Stir and cook the spices with the vegetables for 2–3 minutes to bloom the flavors.
3. Stir in the shredded chicken, chopped roasted red peppers, rinsed beans, chicken stock, diced tomatoes and barbecue sauce. Mix well to combine.
4. Cover, reduce the heat to medium-low and simmer for 20 minutes. Remove the lid, taste and adjust seasoning if needed, then cover and cook another 10 minutes.
5. Ladle the chili into bowls and top with shredded cheddar (or dairy-free alternative) and chopped cilantro. Serve warm and enjoy.

Instant Pot Directions:

Note: this version is written for an 8-quart Instant Pot. Halve the recipe for a 6-quart model if needed.

1. Select Sauté and heat the olive oil in the pot. Add the onion, jalapeño and garlic and cook until softened, about 5 minutes.
2. Add the smoked paprika, chili powder, cumin, black pepper, salt and red pepper flakes; stir and cook for 2–3 minutes.
3. Add the shredded chicken, roasted red peppers, beans, chicken stock, diced tomatoes and barbecue sauce. Stir to combine.
4. Seal the Instant Pot and cook on high pressure for 10 minutes (if using raw chicken, cook 15 minutes). Allow a natural pressure release. Open, taste and adjust seasoning as desired.
5. Serve topped with cheddar or dairy-free cheese and chopped cilantro.

Notes & Tips

This chili is an easy make-ahead meal: refrigerate for up to five days or freeze portions for up to three months. Leftovers are excellent for lunches and the flavors often improve after a day in the fridge. Use your favorite barbecue sauce—sweeter sauces will add more sweetness, while tangy or smoky varieties will deepen the barbecue character. For a vegetarian version, substitute hearty vegetables and omit the chicken, and use vegetable stock.

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