For my BBQ Chicken Chili I decided instead of chunks of ground beef or steak, I would use chopped BBQ chicken and add it to one of my favorite chili recipes with an extra bump in bean power coming from chickpeas. Chili powder, chipotle, beer and other spices round out this spicy good family favorite.
I’m excited that today’s post is sponsored by my friends over at USA Pulses & Pulse Canada. Kevin Is Cooking has been compensated for this post. All opinions are my own.
Looking for simple ways to eat healthier? Just add pulses! I had no idea that what I had been eating and enjoying forever were termed pulses. Pulses are the delicious, protein-packed, sustainable foods such as dry peas, chickpeas, lentils and beans.
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Did you know that pulses are part of the legume family, but the term “pulse” refers only to the dried seed. Dry peas, edible beans, lentils and chickpeas are the most common types of pulses. Pulses are very high in protein and fiber, and are low in fat. Like their cousins in the legume family, pulses are nitrogen-fixing crops that improve the environmental sustainability of annual cropping systems.
Besides the chickpeas, red and black beans this needs a protein, and BBQ chicken was my first choice. Tender chunks of BBQ chicken mixed into the chickpea chili would be perfect. Feel free to use your favorite BBQ sauce of choice here.
Besides grilling, foods like chili are perfect for Game Day snacking, potlucks, parties and feed a large crowd inexpensively.
I love the mix of red and black beans with the chickpea. Beautiful textures and they take on flavor well.
Diced chunks of BBQ chicken all slathered and grilled for the perfect bite each time you grab a spoonful.
Fire roasted tomatoes, chipotle peppers, jalapeños and more go into the mix. Warm spices like chili powder, cumin and Mexican oregano add the perfect balance in this BBQ Chicken Chili.
Don’t forget you can make meal prep a breeze by signing up to receive FREE recipes, tips and shopping lists featuring pulses (chickpeas, beans, lentils or dry peas).
For other BBQ, chicken and chickpea recipes check out my Baked Bacon Wrapped Chicken Breast, BBQ Beef with Jalapeño Cornmeal Waffles, Southwest BBQ Chicken Salad with Grilled Corn or this Cilantro Jalapeno Hummus. Enjoy!
Thanks again to USA Pulses & Pulse Canada for sponsoring today’s BBQ Chicken Chili post. Thank you for supporting the companies that continue to make Kevin Is Cooking possible.
BBQ Chicken Chili
- 2 tbsp olive oil
- 1 red onion chopped
- 1/4 cup pickled jalapeno slices
- 4 cloves garlic minced
- 1/4 cup Worcestershire sauce
- 2 tbsp chili powder
- 2 tbsp ground cumin
- 2 tbsp brown sugar
- 1 chipotle pepper minced
- 1 tbsp adobo sauce that chipotle comes in
- 2 tsp smoked paprika
- 1 tsp kosher salt
- 1 tsp dried Mexican oregano
- 1 tsp ground black pepper
- 1 light beer Corona
- 15.5 oz can chickpeas, rinsed and drained
- 15.5 oz can red beans, rinsed and drained
- 15.5 oz can black beans, rinsed and drained
- 2 - 14 oz cans fire roasted tomatoes
- 12 oz tomato paste
- 1 1/2 - 2 lbs chicken breasts
- 1 cup BBQ sauce your favorite
- 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 BBQ 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).