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
  • 4 cups low sodium chicken stock
  • 3 fresh tomatoes, diced
  • Pinch of red pepper flakes
  • 1/2 tbsp chili powder
  • 1/2 bottle No Name Sauce (original or Hot or a blend)
  • 11 tbsp shredded cheddar cheese
  •  Cilantro (chopped)
  • Salt to taste



Add the cooked chicken, red peppers, beans, chicken stock, tomatoes, No Name Sauce, chili powder, and red pepper flakes stirring to combine. Cover, heat on medium for 30 minutes stirring frequently, then simmer for 10 minutes. Remove lid, taste and adjust seasoning to taste. Cover and cook another 10 minutes. Ladle chili into bowls, top with cheddar cheese and garnish with cilantro.