Smoky Barbecue Black Bean Chili Recipe

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  • 1 olive oil
  • 1 (16 ounces) Gold 'n' Plump Ground Chicken
  • 1 large onion, chopped
  • 6 garlic, finely chopped
  • 1 (14-1/4 ounces) fire-roasted crushed tomatoes
  • 1 (14 1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1 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 (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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