1 (12 oz) jar roasted red peppers in water, drained and chopped
1 (15 oz) can cannellini beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
2 (15 oz) cans low sodium chicken broth
2 (14.5 oz) cans diced tomatoes
½ cup barbecue sauce
11 tablespoons reduced fat cheddar cheese, for topping
chopped cilantro, for topping
Instructions
Heat a large stock pot over medium heat and add the olive oil, onion, jalapeño, and garlic. Cook until soft, about 5 minutes. Add the paprika, chili powder, cumin, black pepper, salt, and red pepper flakes. Stir and cook for 5 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 another 10 minutes.
Ladle the chili into bowls and top with cheddar cheese and cilantro.
Recipe by Tone and Tighten at https://tone-and-tighten.com/bbq-chicken-chili.html