Barbecue Chicken Chili



Serving size

about 2 1/2 cups
90 Minutes

This recipe can easily be multiplied and makes great leftovers.

Barbecue Chicken Chili


1 tsp. Olive oil
16 ounces Boneless, skinless chicken thighs (cut into 1/2 inch chunks)
1 large White onions (diced)
2 Large stalk Celery, raw (diced)
1 large Green bell peppers (diced)
2 15 ounce can Canned no salt added pinto beans (drained and rinsed)
2 Tbsp. Low sodium ketchup
1 Tbsp. Apricot preserves (or peach preserves)
2 Tbsp. Apple cider vinegar
2 tsp.. Worcestershire sauce
1/2 tsp. no salt added chili powder
1 1/2 tsp. Paprika
1/4 tsp. Ground mustard
1/4 tsp. Salt
4 cups No salt added vegetable stock (or no salt added chicken stock)
4 ounce Reduced fat cheddar cheese (shredded)


Place the olive oil in a large stockpot over medium heat.

Add the chicken thighs and cook for about 5 minutes until browned. Remove to a plate.

Add the onion and cook for about 5 minutes. Stir frequently.

Add the celery and pepper and cook for about 3 minutes. Stir frequently.

Add the chicken back to the pot with the beans, ketchup, preserves, vinegar, Worcestershire, chili powder, paprika, mustard, salt, and water.

Stir and set the heat to simmer and cook for at least 45 minutes. Stir occasionally.

Add water 1/4 cup at a time as needed to keep the chili from getting too thick.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check to make sure the ketchup, vinegar, and Worcestershire sauce are gluten-free. Lea & Perrins brand Worcestershire sauce, as sold in the United States, is gluten-free.


This is a low sodium recipe.

Recipe Notes

This was inspired by a simple statement by a staffer: “barbecue chicken chili.” Those three words just sound so great together and this chili is true to its name. It is chili with chicken and great barbecue sauce flavor. Sometimes simple is best.

"Chili is one of the great peasant foods. It is one of the few contributions America has made to world cuisine. Eaten with corn bread, sweet onion, sour cream, it contains all five of the elements deemed essential by the sages of the Orient: sweet, sour, salty, pungent, and bitter."

Rex Stout