Course Entrees
Difficulty Easy
Pulse Type Beans, Chickpeas
Specialty Diet Gluten Free
Recipe Contributed By Kevin is Cooking

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BBQ Chicken Chickpea Chili

Prep Time 10 minutes
Cook Time 1 hour 45 minutes



  • 2 tbsp olive oil
  • 1 onion, red; chopped
  • 1/4 cup jalapeno pepper, pickled slices
  • 4 cloves garlic, minced
  • 1/4 cup Worcestershire sauce
  • 2 tbsp chili powder
  • 2 tbsp cumin, ground
  • 2 tbsp sugar, brown
  • 1 chipotle pepper, minced
  • 1 tbsp adobo sauce, from chipotles in adobo
  • 2 tsp paprika, smoked
  • 1 tsp salt, kosher
  • 1 tsp oregano, Mexican; dried
  • 1 tsp pepper, black
  • 1 light beer, Corona
  • 1 15.5 oz can chickpeas, drained
  • 1 15 oz can red beans, drained
  • 2 14 oz cans tomatoes, fire roasted
  • 1 12 oz can tomato paste


  • 2 lbs chicken breasts
  • 1 cup barbecue 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 barbeque 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).