Smoky Chicken Chili

• 2 poblano chiles, chopped
• 1 large red bell pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 2 (14 1/2 ounce) cans rotel, zesty chili-style diced tomatoes
• 3 cups shredded rotisserie-cooked chicken
• 1 (16 ounce) can navy beans
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (12 ounce) can beer
• 1 (1 1/4 ounce) envelope white chicken chili seasoning mix (McCormick)

1. Saute first 4 ingredients in hot oil in a large Dutch oven over medium-high heat for 8 minutes or until vegetables are tender. Stir in diced tomatoes and next 5 ingredients.
2. Bring to a boil over medium-high heat. Reduce heat to low; and simmer, stirring occasionally, for 1 hour.
3. Serve with toppings: shredded Cheddar cheese, chopped fresh cilantro, sour cream, lime wedges, baby corn, sliced black olives, chopped red onion, tortilla chips.

poblano chiles, red bell pepper, onion, garlic, olive oil, zesty chilistyle, shredded rotisserie, navy beans, black beans, beer, white chicken

Taken from www.food.com/recipe/smoky-chicken-chili-275873 (may not work)