BBQ Chicken Chili

Fall is hands down my most favorite season. Warm scarves. Leaves crunching under my boots. And the food. Fall food is a special, unique category all unto itself. And homemade chili is one of those tasty fall meals...especially if you have some venison. Nothing like a hunk of deer meat in your chili ;-) #daughterofahunter
Last week I was looking for a new chili recipe to kick off fall with. Knowing Jim's deep love for all things BBQ, I knew I couldn't pass this one up from Skinnytatse.

The recipe calls for cooking over the stove top, but I was itching to use the crock pot. Still tasty...added cayenne pepper for an extra kick too
Ingredients 2 tablespoons olive oil 1 cup of onion diced  2 garlic cloves minced 1 tablespoon plus 2 teaspoons chili powder 1 tablespoon cumin 1/2 teaspoon black pepper 1 teaspoon kosher salt 12 oz. boneless chicken breasts 1 1/2 cups canned cannellini beans 1 1/2 cups canned kidney beans 3 cups low sodium chicken stock 1 28-oz. can diced tomatoes 1 container of Stubb's original BBQ sauce cheddar cheese and chopped cilantro for topping
1// Pour olive oil in bottom of crock pot
2// Add all ingredients minus cheddar cheese and cilantro
3// Cook on High for 6-7 hours
4// Ladle chili into bowls and top with cheddar cheese and cilantro.

Needless to say it's pretty tasty ;)

Any new recipes you're trying out this Fall? What is your favorite fall food or recipe to make at home? Happy eating, friends!