Smoky Chicken Chili

Smoky Chicken Chili
Smoky Chicken Chili

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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*

  • 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

Directions

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. Note: For testing purposes only, we used Del Monte Diced Tomatoes Zesty Chili Style and McCormick White Chicken Chili Seasoning Mix.

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