Smoky Chicken Chili
Faith Frazier Clotiaux (originally from Southern Living)
Pick up smoked chicken from your favorite bbq place to make this dish, or use a bbq-flavored rotisserie chicken from your local supermarket. (Nov 2007)
2 poblano chile peppers, chopped
1 large red bell pepper, chopped
1 medium-size sweet onion, chopped
3 garlic cloves, minced
2 Tbsp olive oil
2 (14.5oz) cans zesty chili-style diced tomatoes
3 cups (about 1 lb) smoked chicken, shredded or chopped*
1 (16oz) can of navy beans
1 (15oz) can black beans, rinsed, drained
1 (12oz) can of beer**
1 (1.25oz) envelope white chicken chili seasoning mix
Toppings: shredded Cheddar, 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 large Dutch oven over medium-high heat 8 minutes or until veggies 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 for 1 hour. Serve with desired toppings.
*I use a rotisserie chicken
**1 1/2 cups low-sodium chicken broth may be substituted.
NOTE: Southern Living used Del Monte Diced Tomatoes Zesty Chili Style and McCormick White Chicken Chili Seasoning Mix when testing this recipe.