Smoky Barbecue Black Bean Chicken Chili

By WSiefert

Ingredients

• 1 Tbls Olive Oil
• 1 pkg (16 Ounces) Ground Chicken or Beef
• 1 large onion, chopped
• 6 cloves garlic, finely chopped
• 1 can (14-1/2 ounces) fire-roasted crushed tomatoes
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
• 1 cup prepared hickory barbecue sauce
• 2 chipolte chiles in adobo sauce, finely chopped, plus 2 teaspoons sauce (from a 7-ounce can).
• 2 cans (15 ounce) cooked black beans, rinsed, drained
• 1 can (11 ounce) whole kernal corn, drained
• Chopped fresh cilantro leaves
• Sour Cream, if desired

Preparation

Step 1

Heat oil in dutch oven or large soup kettle over medium-high heat. Crumble Chicken or beef into pan, cook and stir til done. 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 dices tomatoes, bbq sauce and chiles with sauce to pan. Reduce heat to low, partially cover and simmer for minutes minutes, stirring occasionally.

Sir in beans and corn, cook 5 minutes longer. Serve chili hot, sprinkled with cilantro and a dollop of sour cream.