There are certain dishes that just scream comfort, warmth, and pure satisfaction, and let me tell you, this Barbecue Chicken Chili has rocketed to the top of that list in our household. I first whipped up a batch on a whim one chilly autumn evening, hoping to create something a little different from our usual chili rotation. I wanted that familiar hearty chili base but with a smoky, slightly sweet twist. The aroma alone, wafting through the house as it simmered – a captivating blend of classic chili spices and tangy barbecue goodness – had everyone peeking into the kitchen. When dinnertime finally arrived, the verdict was unanimous. My husband, usually a chili purist, declared it “phenomenal,” and even my notoriously picky teenager went back for seconds (a rare event!). The tender shredded chicken, infused with smoky barbecue sauce, mingling with the rich tomato base and hearty beans, creates a flavor profile that’s both familiar and excitingly unique. It’s robust, satisfying, and carries just the right amount of kick, balanced perfectly by the barbecue sweetness. Since that first successful pot, Barbecue Chicken Chili has become a regular feature, perfect for game days, casual family dinners, or simply whenever we crave a bowl of something deeply comforting and utterly delicious. It’s more than just a meal; it’s an experience – one that I’m thrilled to share with you. This isn’t just another chili recipe; it’s a potential new family favorite waiting to happen.

Ingredients

Here’s what you’ll need to create this crowd-pleasing Barbecue Chicken Chili. Using quality ingredients will significantly impact the final flavor, so choose wisely!

Olive Oil: 2 tablespoons (for sautéing)
Onion: 1 large yellow onion, finely chopped (about 1.5 – 2 cups)
Bell Peppers: 2 medium bell peppers, any color (red, yellow, orange recommended for sweetness), chopped (about 2 cups)
Garlic: 4-6 cloves garlic, minced (about 2 tablespoons) – Adjust to your preference!
Cooked Chicken: 4 cups shredded cooked chicken (about 1.5 – 2 lbs boneless, skinless chicken breasts or thighs, cooked and shredded). Rotisserie chicken works beautifully here as a shortcut.
Barbecue Sauce: 1.5 cups good-quality barbecue sauce (Choose your favorite – smoky, sweet, or spicy all work well. We love a hickory smoke flavor.)
Diced Tomatoes: 1 can (28 ounces) diced tomatoes, undrained (Fire-roasted adds extra flavor!)
Tomato Sauce: 1 can (15 ounces) tomato sauce
Kidney Beans: 1 can (15 ounces) dark red kidney beans, rinsed and drained
Black Beans: 1 can (15 ounces) black beans, rinsed and drained
Chicken Broth: 1 cup low-sodium chicken broth (or more, if needed to reach desired consistency)
Chili Powder: 2 tablespoons (Use a good quality blend)
Cumin: 1 tablespoon ground cumin
Smoked Paprika: 1 tablespoon smoked paprika (This enhances the smoky BBQ flavor significantly)
Dried Oregano: 1 teaspoon dried oregano
Cayenne Pepper: 1/4 – 1/2 teaspoon ground cayenne pepper (optional, adjust for heat level)
Salt: 1 teaspoon kosher salt (or to taste)
Black Pepper: 1/2 teaspoon freshly ground black pepper (or to taste)
Brown Sugar: 1 tablespoon packed brown sugar (optional, enhances sweetness – taste first)
Apple Cider Vinegar: 1 tablespoon apple cider vinegar (Adds a touch of tang to balance flavors)
Optional Flavor Boost: 1-2 teaspoons liquid smoke (if you want intense smoke flavor and your BBQ sauce isn’t very smoky)
Optional Garnish Ingredients: Shredded cheddar or Monterey Jack cheese, sour cream or plain Greek yogurt, chopped fresh cilantro, sliced green onions, diced red onion, sliced jalapeños, tortilla strips or crushed tortilla chips, avocado chunks.

A Note on Ingredients:

Chicken: You have options! Cooking chicken breasts or thighs specifically for this recipe allows you to control the seasoning from the start. Simply season with salt, pepper, and perhaps a little paprika, then bake, poach, or pan-sear until cooked through before shredding. However, using a store-bought rotisserie chicken is a fantastic time-saver and adds delicious flavor. Leftover grilled chicken also works wonderfully. Aim for about 1.5 to 2 pounds of raw boneless, skinless chicken to yield approximately 4 cups shredded.
Barbecue Sauce: The choice of BBQ sauce is crucial as it defines the character of the chili. A Kansas City style (sweet and thick), a Texas style (more savory and peppery), or a Carolina style (tangier, often vinegar-based) will each lend a different nuance. A hickory or mesquite-smoked sauce complements the chili spices particularly well. Don’t be afraid to experiment!
Beans: While kidney and black beans are classic, feel free to substitute or add others like pinto beans or even cannellini beans if you prefer. Ensure you rinse and drain canned beans thoroughly to remove excess sodium and starchy liquid.
Tomatoes: Fire-roasted diced tomatoes offer a deeper, slightly smoky flavor profile that works exceptionally well in this recipe, but regular diced tomatoes are perfectly fine. Using undrained tomatoes adds necessary liquid and flavor to the chili base.
Spices: The amounts listed provide a balanced, flavorful chili. Feel free to adjust based on your preference. If you like it spicier, increase the cayenne or add a chopped chipotle pepper in adobo sauce (start with one!). If you prefer milder chili, omit the cayenne. Ensure your spices are relatively fresh for the best flavor impact. Old spices lose their potency. Smoked paprika is highly recommended here over sweet paprika for that signature smoky depth.

Instructions

Follow these steps carefully for a perfectly simmered, flavor-packed Barbecue Chicken Chili. This recipe primarily uses a stovetop method in a large pot or Dutch oven.

Sauté Aromatics: Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and let it heat up for a minute until shimmering slightly. Add the chopped onions and bell peppers. Sauté, stirring occasionally, for about 5-7 minutes, or until the onions become translucent and the peppers soften slightly.
Add Garlic and Spices: Add the minced garlic to the pot and cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic. Immediately stir in the chili powder, cumin, smoked paprika, dried oregano, and optional cayenne pepper. Cook for another 30-60 seconds, stirring constantly, to toast the spices and bloom their flavors. This step is crucial for developing depth.
Combine Core Ingredients: Add the shredded cooked chicken, your chosen barbecue sauce, the undrained diced tomatoes, tomato sauce, rinsed and drained kidney beans, and rinsed and drained black beans to the pot. Stir everything together thoroughly, ensuring the chicken and beans are well coated with the sauce and spices.
Add Liquid and Seasoning: Pour in the chicken broth. Stir well to combine. Add the kosher salt, black pepper, optional brown sugar (if using), and apple cider vinegar. If you desire a more intense smoke flavor, add the optional liquid smoke now. Stir again until everything is evenly incorporated.
Simmer: Bring the chili mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot loosely (leaving a small gap for steam to escape), and let it simmer for at least 30-45 minutes. Longer simmering allows the flavors to meld and deepen beautifully – aim for an hour if you have the time. Stir occasionally to prevent sticking at the bottom.
Check Consistency and Adjust: After simmering, check the chili’s consistency. If it seems too thick for your liking, stir in a little more chicken broth or even warm water, a few tablespoons at a time, until it reaches your desired thickness. If it seems too thin, you can remove the lid and let it simmer uncovered for another 10-15 minutes, allowing some liquid to evaporate. Alternatively, you can mash some of the beans against the side of the pot with a spoon to help thicken it naturally.
Taste and Final Seasoning: Taste the chili carefully. Adjust seasoning as needed. You might want more salt, pepper, a touch more BBQ sauce for sweetness/smokiness, a pinch more cayenne for heat, or another splash of vinegar for tang. This is your chance to perfect the flavor balance.
Rest (Optional but Recommended): If possible, turn off the heat and let the chili rest for 10-15 minutes before serving. This allows the flavors to settle and meld even further.
Serve: Ladle the hot Barbecue Chicken Chili into bowls. Set up a toppings bar with your favorite garnishes (see “How to Serve” section below) and let everyone customize their own bowl. Enjoy!

Nutrition Facts

Servings: This recipe yields approximately 8 generous servings.
Calories per Serving: Approximately 480-580 kcal per serving (without toppings).

Disclaimer: Nutritional information is an estimate only and will vary depending on the specific ingredients used (especially the type of barbecue sauce, fat content of the chicken, and optional additions like brown sugar), portion sizes, and any toppings added. For precise nutritional information, it’s recommended to calculate based on the actual ingredients and brands you use, utilizing an online nutritional calculator. This estimate assumes lean chicken breast and standard BBQ sauce.

Preparation Time

Understanding the time commitment helps plan your cooking process:

Preparation Time (Prep Time): 20-25 minutes (Includes chopping vegetables, measuring ingredients, shredding pre-cooked chicken. If cooking chicken from scratch, add an additional 20-30 minutes).
Cooking Time (Cook Time): 50 minutes – 1 hour 15 minutes (Includes sautéing time and simmering time. Longer simmering = deeper flavor).
Total Time: Approximately 1 hour 10 minutes to 1 hour 40 minutes (depending on chicken prep and desired simmer time).

How to Serve

Serving Barbecue Chicken Chili is all about the toppings and accompaniments! Offer a variety to let everyone personalize their bowl. Here are some delicious ideas:

Classic Chili Toppings:
- Cheese: Shredded sharp cheddar, Monterey Jack, Colby Jack, or even a dollop of queso fresco.
- Creaminess: A spoonful of cool sour cream or plain Greek yogurt to balance the richness and spice.
- Freshness: Chopped fresh cilantro adds a bright, herbaceous note. Sliced green onions (scallions) provide a mild oniony bite.
- Heat: Sliced fresh or pickled jalapeños for those who like an extra kick.
- Crunch: Crushed tortilla chips, Fritos corn chips, or crispy fried tortilla strips add fantastic texture.
- Onion: Finely diced red or white onion for a sharp counterpoint.
- Avocado: Creamy diced avocado or a dollop of guacamole.
Serving Vessels:
- Serve in deep, hearty bowls or large mugs for a cozy feel.
Side Dishes:
- Cornbread: A classic pairing! Sweet cornbread muffins or a skillet cornbread are perfect for soaking up the chili. Consider a jalapeño-cheddar cornbread for extra flair.
- Crackers: Saltines, oyster crackers, or butter crackers for dipping.
- Rice: Serve over a bed of fluffy white or brown rice to make it an even more substantial meal.
- Salad: A simple green salad with a light vinaigrette can offer a refreshing contrast to the rich chili.
- Baked Potatoes: Ladle the chili over split baked potatoes or sweet potatoes for a loaded potato experience.
- Quesadillas: Simple cheese quesadillas cut into wedges are great for dipping.
Presentation for Gatherings:
- Keep the chili warm in a slow cooker set to the “Warm” setting for parties or game days.
- Arrange all toppings in separate small bowls around the slow cooker or main pot for an inviting self-serve station.

Additional Tips

Enhance your Barbecue Chicken Chili experience with these five helpful tips:

Make it Ahead for Deeper Flavor: Like many stews and chilis, Barbecue Chicken Chili tastes even better the next day! The flavors have more time to meld and deepen overnight. Prepare the chili completely, let it cool, store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave. You may need to add a splash of broth or water when reheating if it has thickened too much.
Control the Sweetness and Smoke: The BBQ sauce is key. If your sauce is very sweet, you might want to omit the optional brown sugar. If it’s not very smoky, definitely consider adding the smoked paprika and potentially the liquid smoke. Taste the chili before adding optional sugar or liquid smoke to gauge the base flavor profile provided by your chosen sauce. You can also use a blend of two different BBQ sauces (e.g., one smoky, one sweet) for complexity.
Slow Cooker Adaptation: This recipe adapts beautifully to the slow cooker! First, sauté the onions, peppers, and garlic in a skillet on the stovetop as directed in steps 1 & 2 (including toasting the spices). Then, transfer this mixture to your slow cooker insert. Add all remaining ingredients (chicken, beans, tomatoes, sauces, broth, seasonings). Stir well. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. If using raw chicken breasts/thighs, you can place them whole into the slow cooker with the other ingredients and shred them directly in the pot about 30 minutes before serving. Adjust final seasonings before serving.
Instant Pot / Pressure Cooker Method: For a quicker version: Use the ‘Sauté’ function on your Instant Pot. Heat the oil and sauté onions and peppers (Step 1). Add garlic and spices (Step 2). Turn off ‘Sauté’. Add the chicken (if raw, place on top), beans, tomatoes, BBQ sauce, tomato sauce, broth, and seasonings (Steps 3 & 4). Stir gently, ensuring nothing is stuck heavily to the bottom. Secure the lid, set the valve to ‘Sealing’. Cook on High Pressure for 12-15 minutes (for raw chicken breasts) or 8-10 minutes (if using pre-cooked chicken). Allow for a 10-minute Natural Pressure Release, then carefully perform a Quick Release for any remaining pressure. Remove chicken (if cooked whole), shred it, and stir it back in. Adjust consistency and seasonings as needed.
Boost with Veggies or Corn: Feel free to add more vegetables! A can of drained sweetcorn (added during the last 15-20 minutes of simmering) adds pops of sweetness and texture. Diced zucchini or diced carrots (added with the onions and peppers) can also bulk up the chili and add extra nutrients. Even a can of diced green chilies can add another layer of mild heat and flavor.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Barbecue Chicken Chili:

Q: Can I make this Barbecue Chicken Chili vegetarian or vegan?
- A: Absolutely! To make it vegetarian, simply omit the chicken and replace it with an extra can or two of beans (pinto, cannellini, or more black/kidney beans work well) or add hearty vegetables like diced sweet potatoes or butternut squash (add them with the onions/peppers to ensure they cook through). Use vegetable broth instead of chicken broth. For a vegan version, follow the vegetarian modifications and ensure your barbecue sauce and Worcestershire sauce (if using, though not in this specific recipe base) are vegan-friendly (check for honey or anchovies). Also, serve with vegan toppings (vegan cheese, dairy-free sour cream).
Q: Is this recipe gluten-free?
- A: It can be gluten-free, but you need to check your labels carefully. Naturally, most core ingredients (chicken, beans, vegetables, spices) are gluten-free. However, potential gluten sources include:
  - Barbecue Sauce: Some brands contain gluten as a thickener or flavoring (e.g., from soy sauce or malt vinegar). Choose a certified gluten-free brand.
  - Chicken Broth: Most are gluten-free, but some may contain additives. Verify the label.
  - Worcestershire Sauce (if added as a variation): Traditional Worcestershire contains anchovies and sometimes malt vinegar derived from barley. Use a gluten-free version if needed.
  - Liquid Smoke: Check the ingredients, though most are typically gluten-free.
  - Toppings/Sides: Cornbread, crackers, and some tortilla chips need to be specifically gluten-free.
Q: Can I freeze Barbecue Chicken Chili?
- A: Yes, this chili freezes exceptionally well! Let the chili cool completely to room temperature first. Then, portion it into airtight freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace for expansion. Label with the date and contents. It can be frozen for up to 3 months for best quality. To reheat, thaw it overnight in the refrigerator and then gently reheat on the stovetop over low heat or in the microwave, stirring occasionally. You might need to add a splash of broth or water to restore the desired consistency.
Q: What’s the best type of barbecue sauce to use for this chili?
- A: The “best” sauce really comes down to personal preference! However, for this specific chili, a sauce with a good balance of smoky and slightly sweet flavors tends to work best, complementing the chili spices without overpowering them. Hickory or mesquite-smoked sauces are excellent choices. Avoid overly vinegary Carolina-style sauces unless you specifically want that tang, and be mindful of extremely sweet sauces, as they can dominate the flavor profile (you might need less or omit the brown sugar). Consider the heat level too – a spicy BBQ sauce will contribute to the overall heat of the chili. Using a good quality, robustly flavored sauce is recommended.
Q: My chili came out too thin/watery. How can I thicken it?
- A: There are several ways to thicken your Barbecue Chicken Chili if it’s not as robust as you’d like:
  - Simmer Longer: The easiest method is often to simply remove the lid and let the chili continue to simmer gently over low heat. This allows excess liquid to evaporate. Stir occasionally to prevent scorching.
  - Mash Beans: Use the back of a spoon or a potato masher to gently mash some of the beans against the side of the pot. The starch released from the beans will naturally thicken the chili. Stir them back into the mixture.
  - Cornstarch Slurry: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water or broth until smooth. Stir this slurry into the simmering chili. Let it cook for a few more minutes, stirring, until the chili thickens. Repeat if necessary, but add slurry gradually as it thickens upon heating.
  - Tomato Paste: Stirring in a tablespoon or two of tomato paste can also help thicken the chili and adds concentrated tomato flavor.