BBQ Chicken Chili

Great for leftover chicken


  • 12 oz cooked boneless skinless chicken breasts shredded
  • 12 oz jar roasted red peppers in water, drained and chopped
  • 11/2 cups canned cannelloni beans rinsed and drained
  • 11/2 cups canned kidney beans, rinsed and drained
  • 3 cups low sodium chicken stock
  • 3 fresh tomatoes, diced
  • Pinch of red pepper flakes
  • 1/2 tbsp chilli powder
  • 1/2 bottle No Name Sauce (original or Hot or a blend)
  • 11 tbsp shredded cheddar cheese
  •  Cilantro (chopped)



Add the cooked chicken, red peppers, beans, chicken stock, tomatoes, No Name Sauce, chilli powder, and red pepper flakes stirring to combine. Cover, heat on medium low for 20 minutes stirring occasionally. Remove lid, taste and adjust seasoning to taste. Cover and cook another 10 minutes. Ladle chilli into bowls, top with cheddar cheese and garnish with cilantro.