Pulled Chicken Chilli

This is a hearty, one pot meal that makes enough for several meals and leftovers are perfect to pack for lunch or can be frozen for another day. The video shows you how to make slow cooker pulled chicken.

 

This lower calorie recipe is a delicious twist on traditional chili that has pulled chicken, beans and BBQ sauce simmered in one big pot which has just a touch of sweetness that makes this meal filling and really tasty!

Lower Calorie Barbecue Pulled Chicken Chili

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 chilli powder
• 1 tablespoon ground cumin
• 1/2 teaspoon black pepper
• 1 teaspoon 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
• 1 28-oz can diced tomatoes
• 1/2 cup barbecue sauce
• 11 tablespoons reduced fat cheddar cheese, for topping
• chopped cilantro, for topping

Method

1. Heat a large pot over medium heat and add the olive oil,
   onion, jalapeño, and garlic.
2. Cook until soft, about 5 minutes.
3. Add the paprika, chilli powder, cumin, black pepper, salt, and red pepper flakes.
4. Stir and cook for 5 more minutes.
5. Add the chicken, red peppers, beans, chicken stock, tomatoes, and barbecue sauce, stirring to combine.
6. Cover the pot, lower the heat to medium low, and cook for 20 minutes.
7. Remove the lid and taste, adjusting the seasoning to taste, if needed.
8. Cover and cook another 10 minutes.
9. Ladle the chili into bowls and top with cheddar cheese and cilantro.

Serves 11 – Serving Size: 1 cup – Nutrition Per Serving
Calories: 237, Fat: 7g, Protein: 23g, Carbohydrate: 22g, Fibre: 5g, Sugar: 8g