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*
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
1. 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.
*1 1/2 cups low-sodium chicken broth may be substituted.
Makes 9 cups
Borrowed from Southern Living, October 2007