Barbecue Chicken Chili

Barbecue Chicken Chili 1 Tbl olive oil 1/2 large yellow or white onion, chopped 1/2 large green bell pepper, chopped 2 garlic cloves, minced 2 - 3 cups Rotisserie chicken, diced 2 tsp McCormick Mesquite seasoning 1/2 tsp smoked paprika 1 - 14.5 oz can petite diced tomatoes 2 - 16 oz cans (Bush's brand) Kidney Chili Beans 1 - mild chili seasoning packet (prefer Chili-O) 3/4 - cup barbecue sauce 1 - 8.7 ounce can corn, drained or 1 - cup frozen corn 1 - cup chicken broth In a large pot or Dutch oven, heat the oil and saute the onion and green pepper until soft, about 3 minutes. Add the minced garlic and saute about 2 minutes until fragrant. Add the cooked chicken, mesquite seasoning, and smoked paprika, saute for an additional 1 minute. Add the diced tomatoes (including juice), kidney chili beans, chili seasoning packet, barbecue sauce, and corn (drained) if using canned, and chicken broth. Lightly mix to combine. Bring the mixture to a boil, reduce heat to a simmer, cover and cook for 25 minutes to allow the chili time to thicken. Remove from heat, ladle into bowls, and garnish with corn chips, shredded cheese, sour cream, chopped green onions, and cilantro. - See more at: http://www.mommyskitchen.net/2016/02/barbecue-chicken-chili-ultimate-chili.html#sthash.jT8JBsT8.dpuf