BBQ Chicken Chili
There are two ways to a man’s heart…well, my man’s heart anyway. And I know what you’re thinking…and I’m NOT going there! The ways to my man’s heart is through food and BBQ sauce.
Whenever I make a meal and ask him what he thinks of it, his answer is either, “It’s good!” or “It needs BBQ sauce!” What is up with men and their BBQ?! So I figured I would avoid the, “it needs more BBQ sauce” by making BBQ Chicken Chili.
I’m so glad I made this BBQ Chicken Chili, because it’s now one of our favorite meals! No more complaining that it needs more BBQ sauce. This chili is flavorful, healthy, and delicious.
When choosing BBQ sauce, I recommend you look for low-sodium, low-sugar, and low-fat. I prefer to use organic BBQ sauce because the sugar usually comes from a natural source, such as honey.
I like to add a small spoonful of plain Greek yogurt on top of mine, but if that’s not your thing, then try some fresh chopped parsley instead.
And did I mention you make this in the crock pot? Well, now you’ve definitely got to make this healthy BBQ Chicken Chili, right?! It is a recipe that will satisfy your man’s cravings for BBQ, and keep you feeling slim and trim!
- 3 boneless, skinless chicken breasts
- 1/4 tsp each sea salt and fresh ground pepper
- 1 Tbsp extra virgin olive oil
- 1/2 cup onion, diced
- 1 green pepper, diced
- 2 cloves garlic, minced
- 1 - 20 oz. can pineapple chunks, drained with juice reserved
- 1 - 28 oz. can no-salt-added diced tomatoes
- 1 - 19 oz. can no-salt-added kidney beans, drained and rinsed
- 1/2 cup organic BBQ sauce
- 1-1/2 Tbsp chili powder
- 1-1/2 tsp cumin
- 1/4 tsp ground ginger
- Minced parsley or cilantro
- Plain Greek yogurt
Season chicken breasts with salt and pepper. Heat olive oil in a skillet and brown chicken over medium-high heat just until they have some color but are not browned through.
Place chicken in crock pot and top with onion, green pepper, tomatoes, beans, BBQ sauce, and 1/2 cup of the reserved pineapple juice.
Stir chili powder, cumin, and ginger into the chili and set crock pot to cook on low for 6 hours, or high for 3 hours.
Remove chicken from chili and shred into bite-sized pieces. Return to chili and stir in pineapple chunks. Garnish with cilantro and Greek yogurt if desired.
Cal: 267 Fat: 3g Protein: 17g Fiber: 8g Sodium: 344mg Sugar: 15g
Weight Watchers Points Plus: 5