Smoky Chicken Chili

5 Feb

Ingredients

  • 2  poblano chile peppers, chopped
  • 1  large red bell pepper, chopped
  • 1  medium-size sweet onion, chopped
  • 3  garlic cloves, minced
  • 2  tablespoons  olive oil
  • 2  (14 1/2-oz.) cans zesty chili-style diced tomatoes
  • 3  cups  shredded or chopped smoked chicken (about 1 lb.)
  • 1  (16-oz.) can navy beans
  • 1  (15-oz.) can black beans, rinsed and drained
  • 1  (12-oz.) can beer or chicken broth
  • 1  (1.25-oz.) envelope white chicken chili seasoning mix
  • Toppings: shredded Cheddar cheese, chopped fresh cilantro, sour cream, lime wedges, baby corn, sliced black olives, chopped red onion, tortilla chips

 

Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 8 minutes or until vegetables are tender.  Stir in diced tomatoes and next 5 ingredients.  Bring to a boil over medium-high heat.  Reduce heat to low, and simmer, stirring occasionally, 1 hour.  Serve with desired toppings.

Recipe from SouthernLiving.com

Yields 9 cups

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