The BEST Ever BBQ Chicken Chili (Crock-Pot or Instant Pot)


Get ready to make the most amazing chili!!! Words can’t really describe how delicious it truly is. It’s quite different from a typical chili. It’s still chock full of beans and such but the base has a fabulous smokey bbq flavor. My husband and I love it so much we ate it for lunch and dinner! And any leftovers freeze great. Each 1 cup serving has 248 calories, 3 grams of fat, and 3 Blue WW Freestyle SmartPoints, and 7 Green. Eat it plain or top it with your favorites. I used light cheese, avocado, and some tortilla chips,

Prep Time: 15 minutes
Crock-Pot Time: 3 hours on high heat or 6 hours on low heat
Instant Pot Time: 35 minutes


Ingredients for Chili:

1 pound chicken (boneless, skinless) (whole breasts, not diced)

1 cup onion, diced

1 cup carrots, diced

1 cup red bell pepper, diced

1 can (15 oz) pinto beans, rinsed and drained (black beans or red kidney ok)

1 can (15 oz) white kidney beans (cannelloni) rinsed and drained (black beans or red kidney ok)

1 (15 oz) can diced tomatoes, not drained

1 (4 oz) can fire-roasted mild green chilies, I used Ortega

1 cup water

1 cup frozen corn, not defrosted or fresh off the cob

1 tablespoon garlic, minced

1 tablespoon chili powder

2 teaspoons smoked paprika, see shopping tips

1½ teaspoons cumin

1 teaspoon salt


Ingredients for Topping: Optional

Avocado, chopped

Tortilla chips, whole or crumbled

Fat-free sour cream or fat-free plain Greek yogurt

Cilantro, chopped

Light cheese, shredded


Instructions

1. For Crock-Pot: Place chicken breasts on bottom of the crock-pot. Add remaining ingredients and mix well to combine. Cover and set timer for 3 hours on high heat or 6 hours on low heat.

2. For Instant Pot: Place chicken breasts on bottom of Instant Pot. Add remaining ingredients and mix well to combine. Place lid on pot and press MANUAL (or PRESSURE COOK) and set timer for 20 minutes. Allow 10-15 minutes to come to pressure before it starts the countdown cook timer. Once it is finished cooking, let the Instant Pot do a natural release of the pressure for 10 minutes, then move the valve to VENTING to release any remaining pressure.

3. For both methods of cooking, once done, remove lid and stir, Remove chicken breasts and shred or dice chicken into small pieces. Mix back into the chili.

4. To serve. Add 1 cup of chili to each bowl. Eat as is or top with your favorite topping. Leftovers freeze great!

Makes 9 cups total. Each serving, 1 cup.


Shopping Tips
I love the flavor of smoked paprika so much more than regular paprika! It smells like BBQ flavors and really enhances the flavor of any recipe that uses paprika. I strongly recommend using it in this recipe. You’ll find it in most supermarkets in the spice aisle. I bought mine at Trader Joe’s.


Healthy Benefits
This chili is loaded with fiber thanks mostly to the beans. Each 1 cup of chili has 8 grams of fiber. Beans are a great source of fiber. That’s important because most Americans don’t get the recommended 25 to 38 grams each day. Fiber helps keep you regular and seems to protect against heart disease, high cholesterol, high blood pressure, and digestive illness

 

WW Freestyle SmartPoints 3-Blue
WW SmartPoints 7-Green
WW Points Plus 6

SKINNY FACTS: for 1 cup serving
248 calories, 3g fat, 1g sat. fat, 37mg chol, 19g prot, 38g carbs, 8g fiber, 831mg sod, 15g sugar
FACTS: For Freestyle SmartPoints
57 calories, 0g sat. fat, 1g protein, 9g sugar

If you make this recipe, let me know how you liked it. Leave me a comment below or give it a rating. Thanks so much. Happy Skinny Cooking!