PAPA J’S BBQ CHICKEN CHILI
2 Tablespoons Olive Oil
1 cup red onion
1 Jalapeno pepper (seeded and diced)
2 garlic cloves (minced)
1 ½ tablespoons Hot smoked paprika
1 tablespoon plus 2 teaspoons chili powder
1 tablespoon ground cumin
½ teaspoon black pepper
1 teaspoon kosher salt
Pinch of red pepper flakes
12 oz of rotisserie cooked chicken (deboned skinned & shredded)
12-ounce jar of roasted red peppers (drained & chopped)
1 ½ cups canned cannellini beans (rinsed & drained)
1 ½ cups dark red kidney beans (rinsed & drained)
1 can diced green chiles
3 cups chicken stock
28 ounce can diced tomatoes
3/4 cup Papa J’s original BBQ sauce
¾ cup shredded cheddar cheese (for topping)
Chopped cilantro for topping
Heat a large over medium heat and add the olive oil, onion, jalapeno and garlic. Cook until soft about 5 minutes. Add the paprika, chili powder, cumin, black pepper, salt and red pepper flakes. Stir and cook for 2 -3 more minutes.
Add the chicken, red peppers, beans, chicken stock, tomatoes, and Papa J’s Original BBQ sauce, stirring to combine. Cover the pot and lower the heat to medium low and cook for 20 minutes. Remove the lid and taste, adjusting the seasoning to taste, if needed. Cover and cook another to minutes. Serve and top with cheddar cheese and cilantro. Enjoy!