 | | 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.
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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 |
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