Barbecue Chicken Chili

Servings: 4 | Serving size: about 2 1/2 cups

Cooking Time: 90 Minutes

This recipe can easily be multiplied and makes great leftovers.

Ingredients

• 1 tsp olive oil
• 1 lb boneless, skinless chicken thighs (1/2 inch chunks)
• 1 large white onion (diced)
• 2 large ribs celery (diced)
• 1 large green bell pepper (diced)
• 2 15-ounce cans no salt added pinto beans (drained and rinsed)
• 2 Tbsp ketchup
• 1 Tbsp apricot or peach preserves
• 2 Tbsp cider vinegar
• 2 tsp Worcestershire sauce
• 1/2 tsp chili powder
• 1 1/2 tsp paprika
• 1/4 tsp dry mustard
• 1/4 tsp salt
• 4 cups water

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.

Serve.