BBQ Chicken Chickpea Chili
- 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).