BBQ Chicken Chili

Author

NuWave

Servings

6

Category

Main Dishes

Ingredients

• 2 T extra-virgin olive oil
• 1 red onion, small dice
• 1 jalapeño, seeded and diced
• 2 cloves garlic, minced
• 1-½ T smoked paprika
• 1 T chili powder
• 1 T ground cumin
• ½ t pepper
• 1 t salt
• 12 oz chicken breast, cooked, boneless, skinless, shredded
• 1 (12-oz) jar roasted red peppers, drained, julienne
• 1-½ c cannellini beans, rinsed and drained
• 1-½ c kidney beans, rinsed and drained
• 3 c chicken stock
• 1 (28-oz) can diced tomatoes
• ½ c BBQ sauce

Directions

1. Set pressure cooker to "sear", press "start/stop", and add oil. When oil is hot, add onion, jalapeño, and garlic. Sauté 5 minutes.
2. Add paprika, chili powder, cumin, black pepper, and salt. Sauté an additional minute.
3. Add chicken, red pepper, beans, stock, tomatoes, and BBQ sauce.
4. Close and lock lid. Set pressure cooker to "soup" for 10 minutes and press "start/stop".
5. Perform a natural release for 20 minutes, then do a quick release and make sure all pressure is released before opening lid.
6. Carefully open the lid and check chili for seasoning. Add salt and pepper, if needed. Ladle into serving bowls.