Creamy BBQ Chicken Chili (Edit recipe)

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This Creamy BBQ Chicken Chili is loaded with tender US Wellness shredded chicken thighs, black beans, pinto beans, sweet corn, and smoky BBQ flavor from using True Made Foods Memphis Sweet BBQ Sauce. Finished with heavy cream, fresh cilantro, and a squeeze of lime, it's a hearty, comforting meal.

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PREP TIME

15 minutes

COOK TIME

1 hour and 25 minutes

INGREDIENTS

21

Serves: 6

Ingredients

1.25 lb Chicken Thigh, Bone In and Skin On - US Wellness Meats
2 tsp Sea Salt
1 tsp Black Peppercorns, Ground Fresh
2 Tbsp Extra Virgin Olive Oil
1 whole Yellow Onion, diced
1 whole Red Bell Pepper, diced
2 cloves Garlic, minced
1 tsp Chili Powder
1 tsp Cumin, Ground
1 tsp Paprika
1 tsp Sea Salt
15 oz Black Beans, 1 can - drained and rinsed
15 oz Pinto Beans, 1 can - drained and rinsed
16 oz Diced Tomatoes, 1 can
0.75 cup Pitmaster Memphis Sweet BBQ Sauce - True Made Foods
4 cup Chicken Broth
1 cup Frozen Corn, kernels
1 whole Lime, juice
0.5 cup Cilantro, chopped
0.5 cup Heavy Whipping Cream
1 Tbsp Honey, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Season both sides of the chicken thighs with 2 teaspoons of sea salt and the black pepper. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and sear for about 2 minutes per side, until lightly browned. The chicken does not need to be fully cooked at this point. Remove from the pot and set aside.
Reduce the heat to medium. Add the diced onion and bell pepper to the same pot. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic, chili powder, cumin, paprika, and remaining sea salt. Stir and cook for another minute, until fragrant.
Add the black beans and pinto beans.
Stir in the diced tomatoes, BBQ sauce, and chicken broth. Return the chicken thighs to the pot
Bring the chili to a gentle simmer, then reduce the heat to low. Cover and cook for approximately 1 hour, or until the chicken is cooked through and tender enough to shred.
Carefully remove the chicken thighs from the pot and transfer them to a cutting board or large bowl. Using two forks, shred the chicken, discarding any bones and skin if necessary. Return the shredded chicken to the pot.
Stir in the frozen corn, lime juice, chopped cilantro, heavy cream, and honey, if using. Simmer gently for another 5–10 minutes, until the corn is heated through. Taste and adjust the seasoning as needed.
Serve chili while warm. Top with shredded cheese, crushed tortilla chips, fresh cilantro, sliced green onions, or any of your favorite chili toppings.

Notes

Some of my favorite toppings are Shredded cheese, tortilla chips, fresh cilantro and sliced green onions.

Boneless or bone-in chicken thighs both work well. You can also substitute chicken breast or grab a store-bought rotisserie chicken and add the chicken toward the end of the cooking time with the frozen corn.

This chili tastes even better the next day as the flavors have more time to develop. Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	949
Fat:	27 g
Carbohydrates:	68 g
Protein:	42 g
Cholesterol:	106 g
Sodium:	1880 mg
Fiber:	18 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.