Every once in a while, when I go to make dinner, I go into it thinking, “I really need to clean out my pantry and fridge.” I know you all do this, too! Sometimes you can’t even remember what you’ve got in there, especially when you haven’t gone grocery shopping in a while and you think you have nothing to make. After rummaging around a bit, you realize that there’s actually a good amount that you can scrounge together and make something tasty with. That’s how I made this BBQ Pulled Chicken Chili. I made chicken chili once before and Kramer loved it, but this time I decided to make it with a more pronounced barbecue flavor and with beer, a Kania/Kramer household favorite. I dug around through the drawers in my fridge and the cupboards in my kitchen and pulled out some random ingredients, and before I knew it, I had a deliciously sweet and tangy BBQ pulled chicken chili. You could easily make this in the crock pot by just throwing it all in and letting it cook on low for 6-8 hours or on high for 4-5 hours, but I was in a hurry so I whipped this together on the stove. I really enjoyed all of the different textures and flavor profiles in this dish. It’s nice to have a chili that isn’t made with ground beef every once in a while. If you love barbecue, you’ll love this chili!
Place your chicken breasts in a medium sized pot.
Cover with water and bring to a boil. Boil for 15-20 minutes, until cooked through.
Remove the chicken from the water and when cool enough to handle, shred it with 2 forks and set aside.
Wash and dice your bell pepper.
And your onion.
Saute in heated olive oil in a large pot for 5-8 minutes, until softened.
Add in everything but the beans, corn, and chicken, and let simmer for 20 minutes. Add in the chicken and allow to simmer for another 20 minutes.
Add in the beans, continue to simmer, and when the chili is thickened to your liking, add in the cooked corn. Stir to combine.
Serve with the garnishes of your choice and enjoy!
- 2 large chicken breasts
- 2 tablespoons olive oil
- 1 white or yellow onion, diced
- 1 green bell pepper, diced
- 2 teaspoons garlic powder
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon chipotle chili powder (optional)
- 1 12 oz. beer (I used an oatmeal stout)
- 1 14 oz. can diced tomatoes with green chilies
- 3 tablespoons barbecue sauce (I used the leftovers from my BBQ Pork Ribs)
- 3 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 2 14 oz. cans of beans (your choice - I used red kidney and cannellini)
- ½ frozen corn, cooked according to package directions
- cheese, sour cream, etc. (for garnish)
- Place your chicken breasts in a medium sized pot and cover completely with water. Bring to a boil, and let boil for 15-20 minutes, until the chicken is mostly cooked (if it's still a little bit pink, it's okay, it'll continue to cook in the chili). Drain the water, let cool a bit, then shred with two forks. Set aside.
- Dice your onion and green bell pepper. Heat 2 tablespoons of olive oil in a large pot and then add the onion and pepper. Saute for 5-8 minutes until soft, then add in everything except the beans and corn and stir to combine. Let simmer for 15-20 minutes.
- Add in the shredded chicken, stir to combine, and let simmer for another 20 minutes. Rinse your beans and add them in, allow to simmer for 20-30 minutes, until thickened to your liking. Turn up the heat if you need it to reduce faster, stirring frequently. When ready, add in the cooked corn and stir. Serve with some shredded cheese, sour cream, or whatever other garnishes you like.