Smoky Chicken Chili

Here is a recipe from Southern Living that I made the other day. With cooler weather coming, I thought I would share. It was a hit at our house.

Smoky Chicken Chili
Makes 9 cups

Pick up smoked chicken from your favorite BBQ restaurant to make this dish, or use a BBQ flavored rotisserie chicken from your local supermarket.

2 poblano chile peppers, chopped
1 lg. red bell pepper, chopped
1 med-size sweet onion, chopped
3 garlic cloves, minced
2 tbsp. olive oil
2 (14.5 oz) cans zesty chili-style diced tomatoes
3 c. 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. Saute first 4 ingredients in hot oil in large dutch oven over med-high heat 8 min, or until veg. are tender. Stir in diced tomatoes and next 5 ingred. Bring to a boil over med-high heat. Reduce to low heat and simmer, stirring occasionally, 1 hour. Serve with desired toppings.

**1.5 cups of low-sodium chicken broth may be substituted for beer.