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Smoky Barbecue Black Bean Chili - Recipe

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Smoky Barbecue Black Bean Chili Recipe
Directions
  • 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.
 
 
Servings: 6
Ingredients
-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