Ingredients
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2 pounds skinless, boneless chicken breast halves
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1 cup barbeque sauce
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2 tablespoons butter, divided
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1 large onion, diced
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2 cloves garlic, minced
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1 large roasted red pepper, chopped
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1 (6 ounce) can tomato paste
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3 tablespoons chili powder
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1 tablespoon ancho chile powder
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1 tablespoon ground cumin
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1 teaspoon ground ginger
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1 tablespoon vanilla extract
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½ teaspoon white sugar
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1 (20 ounce) can pineapple chunks
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1 (15 ounce) can kidney beans, drained
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1 (15 ounce) can black beans, drained
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1 (28 ounce) can chopped tomatoes, drained
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1 (24 ounce) jar chipotle salsa
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salt and pepper to taste
Directions
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Place the chicken breasts and barbecue sauce in a gallon-sized zip top bag and allow to marinate for 30 minutes in the refrigerator.
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Melt 1 tablespoon of butter in a large skillet placed over high heat, and add the chicken. Cook the chicken until it is browned and almost cooked through, about 5 minutes per side. Remove chicken from skillet, chop into 1 inch pieces, and place in the crock of a slow cooker.
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Heat the remaining 1 tablespoon of butter in the skillet over medium-high heat, add the diced onion, garlic, and roasted red pepper, and cook and stir until the onion is softened, about 5 minutes. Stir in the tomato paste, chili powder, ancho chile powder, ground cumin, ground ginger, vanilla, and sugar. Cook, stirring, until blended, about 2 minutes. Transfer the mixture to the slow cooker.
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Drain the canned pineapple and reserve the fruit. Stir the pineapple juice, kidney beans, black beans, tomatoes, and chipotle salsa into the ingredients in the slow cooker and set the heat to High. Allow the chili to cook on High until it begins to bubble, about 20 minutes. Turn the slow cooker to Low and cook for 1 additional hour.
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Stir the reserved pineapple into the chili and continue to cook until the pineapple is warm, about 15 minutes. Salt and pepper the chili to taste and serve piping hot.
Nutrition Facts (per serving)
249 | Calories |
4g | Fat |
33g | Carbs |
20g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 249 | |
% Daily Value * | |
Total Fat 4g | 6% |
Saturated Fat 2g | 9% |
Cholesterol 44mg | 15% |
Sodium 808mg | 35% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 6g | 21% |
Total Sugars 20g | |
Protein 20g | 39% |
Vitamin C 23mg | 25% |
Calcium 71mg | 5% |
Iron 5mg | 25% |
Potassium 583mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.