Dinner · Lunch

BBQ chicken chili



2 tbsp olive oil

1 cup red onion diced

2 garlic cloves minced

1.5 tbsp smoked paprika

1 tbsp + 2 tsp chili powder

1 tbsp ground cumin

salt and pepper to taste

pinch of red pepper flakes

12 oz cooked boneless skinless chicken breast, shredded

12 oz jar roasted red peppers, drained, rinsed and chopped

1.5 cups garbanzo beans

1.5 cups red kidney beans

3 cups low sodium chicken stock

1/2 cup bbq sauce

1 28oz can diced tomatoes

11 tbsp reduced fat cheddar cheese, for topping

cilantro for topping

Heat a large pot over medium heat, add olive oil, onion, and garlic, cook for 5 mins until soft.  Add paprika, cumin, chili powder, salt, pepper, and red pepper flakes.  Stir and cook for 5 more minutes.  Add chicken, peppers, beans, chicken stock, bbq sauce, and tomatoes and stir to combine.  Turn heat down to Low and cover and cook for 20 minutes.  Adjust to taste and cover and cook for an additional 10 minutes.  Ladle 1 cup into each bowl and top with 1 tbsp of cheddar cheese

Serves 11: 1 cup- 237 calories, 7g fat, 23g carbs, 22g protein

Recipe from skinnytaste.com


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s