Votes: 2
Rating: 5
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BBQ Chicken Chickpea Chili
Prep Time10minutes
Cook Time105minutes
Servings: servingsUnits:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Serve topped with a dollop of sour cream, shredded cheddar cheese and chopped cilantro (optional).
Notes
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
BBQ Chicken Chickpea Chili
Prep Time10minutes
Cook Time105minutes
Servings: servingsUnits:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Serve topped with a dollop of sour cream, shredded cheddar cheese and chopped cilantro (optional).
Notes
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