BBQ Chicken Chili

Cook the Chicken:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken breasts and cook for about 5-7 minutes on each side, or until cooked through. Remove the chicken from the pot and let it cool slightly. Once cooled, shred the chicken using two forks.
Sauté the Aromatics:
In the same pot, add the diced onion and minced garlic. Sauté for about 3-4 minutes, or until the onion is translucent and fragrant.
Combine the Ingredients:
Add the shredded chicken back to the pot. Stir in the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, yellow mustard, cannellini beans, kidney beans, pinto beans, diced green chilies, mesquite liquid smoke, chili powder, ground cumin, smoked paprika, salt, and pepper. Mix well to combine.
Add the Broth:
Pour in the chicken broth mixed with cornstarch and stir to combine. This will help thicken the chili.
Simmer:
Bring the chili to a simmer over medium heat. Reduce the heat to low and let it simmer for about 20-30 minutes, stirring occasionally, to allow the flavors to meld together.
Taste and Adjust:
Taste the chili and adjust the seasoning if necessary. You can add more salt, pepper, or spices according to your preference.
Serve:
Serve the BBQ Chicken Chili hot in bowls. Offer a variety of garnishes on the side so everyone can customize their chili to their liking.
Enjoy!