Smoky Barbecue Black Bean Chili


  • 1 can(s) (14-¼ ounces) fire-roasted crushed tomatoes
  • 1 can(s) (14 ½ ounces) fire-roasted diced tomatoes, undrained
  • 1 cup(s) prepared hickory barbecue sauce
  • 2 chipotle chiles in adobo sauce, finely chopped, plus 2 teaspoons sauce (from a 7-ounce can)
  • 1 can(s) (11 ounces) whole kernel corn, drained
  • Chopped fresh cilantro leaves
  • Dairy sour cream, if desired
  • + 5 more ingredients
    • 1 tablespoon(s) olive oil
    • 1 package(s) (16 ounces) Gold’n Plump™ Ground Chicken
    • 1 large onion, chopped
    • 6 clove(s) garlic, finely chopped
    • 2 (15-ounce) cans cooked black beans, rinsed, drained

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 ...

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