2 tsp olive oil
1 lb ground turkey (I use 93% fat-free)
1 small onion, chopped
2 oz canned diced green chiles (mild)
1 cup chipotle barbecue sauce, or 1 cup of your favorite smoky barbecue sauce + 1 chopped chipotle pepper in adobo
15-oz can black beans, drained and rinsed
1 cup roasted corn kernels (I use Trader Joe's)
1 cup canned chopped tomato
1 cup chicken stock, homemade or store-bought, or water
10 shakes of green (jalapeño) Tabasco
1 Tbsp agave nectar (optional)
Kosher salt and fresh black pepper, to taste
Optional garnishes: sour cream, cilantro leaves, strips of toasted tortillas
In a Dutch oven or heavy stock pot, heat the oil, and brown the turkey over medium heat, stirring frequently. When the turkey is browned, add the onion and green chiles, and stir for 1 minute.
Stir in the barbecue sauce, beans, corn, tomato and chicken stock. Bring to a boil, then reduce to simmer, and cook, uncovered, for 15 minutes, or until most of the liquid evaporates and leaves behind a nice, thick chili. Season with green Tabasco, agave (optional), salt and pepper to taste.
Garnish individual portions with lime wedges, sour cream, cilantro leaves or strips of toasted tortillas. Serve hot.