Ingredients
2
tablespoons olive oil
2
poblano chiles, chopped
1
large red bell pepper, chopped
1
medium sweet onion, chopped (1/2 cup)
3
cloves garlic, finely chopped
2
cans (14.5 oz each) zesty chili-style diced tomatoes, undrained
3
cups shredded or chopped smoked chicken (about 1 lb)
1
can (15 oz) navy beans, drained, rinsed
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can or bottle (12 oz) beer
1
package (1.25 oz) white chicken chili seasoning mix
Lime wedges
Shredded Cheddar cheese
Chopped fresh cilantro
Sour cream
Preparation
In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Add chiles, bell pepper, onion and garlic; cook 8 minutes, stirring occasionally, until tender.
Stir in remaining chili ingredients. Heat to boiling; reduce heat to low. Simmer 1 hour, stirring occasionally. Serve with desired toppings.
