Smoky Barbecue Black Bean Chili Recipe
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1 tablespoon olive oil
1 package (16 ounces) Gold 'n' Plump Ground Chicken
1 large onion, chopped
6 cloves garlic, finely chopped
1 can (14-1/4 ounces) fire-roasted crushed tomatoes
1 can (14 1/2 ounces) fire-roasted diced tomatoes, undrained
1 cup prepared hickory barbecue sauce
2 chipotle chiles in adobo sauce, finely chopped, plus 2 teaspoons sauce (from a 7-ounce can)
2 (15-ounce) cans cooked black beans, rinsed, drained
1 can (11 ounces) whole kernel corn, drained
Chopped fresh cilantro leaves
Dairy sour cream, if desired
Heat oil in Dutch oven or large soup kettle over medium-high heat. Crumble chicken into pan; cook and stir for 5 minutes. Add onion and garlic; cook and stir about 4 minutes longer or until vegetables are tender and chicken is no longer pink.
Add crushed and diced tomatoes, barbecue sauce, and chiles with sauce to pan. Reduce heat to low, partially cover and simmer for 15 minutes, stirring occasionally.
Stir in beans and corn; cook 5 minutes longer. Serve chili hot, sprinkled with cilantro and a dollop of sour cream.
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