Kendra's Treats

A few months ago, I signed up for my first Try The World box. Every 2 months, I receive a box from a new country with 7 different gourmet products.Signing up for a subscription service like this was completely out of character for me (#tightwad…haha), but I love to travel and try new foods, so this seemed like a great way to get the experience of traveling and trying new foods without actually traveling. So far, I’ve received a France box, a Japan box, and a Spain box, and they’ve all been great! I’ve especially enjoyed the Japan and Spain boxes. The France box was good too, but I spent a week in France a few years ago so I already had some exposure to French food. Each box contains a culture guide booklet with stories behind the products, recipes, and tips. The Spain box came with hot smoked paprika, which I decided to add to this BBQ Chicken Chili that I made last weekend. The chili was some of the best I’ve ever made and it’s so much fun to try new ingredients! I get excited about every box =). If you haven’t signed up for Try The World yet, you totally should. You should make this chili too, because it’s healthy, easy, and has amazing flavor. Enjoy!

(FYI, I have no affiliation with Try the World. They have no idea who I am. I just happen to love their boxes.)

Barbeque Chicken Chili

2 tbsp extra virgin olive oil
1/2 chopped onion (I used frozen)
1 jalapeño pepper, seeded and diced
1/2 tsp garlic powder
1-1/2 tbsp hot smoked paprika
1 tbsp plus 2 tsp chili powder
1 tbsp ground cumin
1/2 tsp black pepper
1/2 tsp red pepper flakes
2 large boneless, skinless chicken breasts, uncooked
12 oz jar roasted red peppers in water, drained and chopped
15 oz can cannellini beans (or white beans), rinsed and drained
15 oz can kidney beans, rinsed and drained
3 cups chicken stock
28 oz fire-roasted diced tomatoes
1/2 cup barbecue sauce
shredded cheddar cheese, for topping (optional)
chopped cilantro, for topping (optional)

1. Heat a large pot over medium heat and add the olive oil, onion, jalapeño, and garlic.  Cook until soft, about 5 minutes.  Add the paprika, chili powder, cumin, black pepper, and red pepper flakes.  Stir and cook for 5 more minutes.
2. Add red peppers, beans, chicken stock, tomatoes, and barbecue sauce, stirring to combine.  Add in uncooked chicken. Cover the pot and cook for 20 minutes or until chicken is cooked through. Remove chicken and set aside to cool slightly. Once cooled, shred and return to pot. Cover and cook another 30 minutes – 1 hour. Add salt to taste.
3. Serve with cheddar cheese and cilantro if desired. Makes 11 cups.
*adapted from Seriously Delish