Tex-Mex Chicken Chili With Lime

• 1 Tbsp butter
• 2 Tbsp olive oil
• 1 large white onion, diced
• 1 medium red onion, diced
• 1 problano or bell pepper, seeded and diced
• 1 red or green jalapeno pepper, seeded and diced
• 1 large sweet potato, peeled and chopped
• 2 tsp. ground cumin
• 2 tsp. chipolte powder
• 2 tsp. kosher salt
• 3 garlic cloves, minced
• 2 (16-oz) cans navy beans, drained
• 1 (16-oz) can diced tomatoes
• 1 (12-oz) bottle white ale (Blue Moon Belgian)
• 4 cups shredded deli-roasted chicken
• 4 cups chicken broth
• Toppings: Lime Cream, fresh cilantro, green onions, lime wedges

1. 1. Melt butter with oil in a Dutch oven over medium heat. Add white Onion and next 7 ingredients, and saute 8 minutes or until translucent. Add garlic, and cook 30 seconds.
2. 2. Stir in beans and beer and cook 5 minutes or until liquid is reduced by half. Add Chicken and broth; bring to a boil over high heat. Reduce heat to medium-low, and simmer 30 minutes until thickened. Serve with desired toppings.
3. Lime Cream - combine 1 cup sour cream with zest and juice of 1 lime. Season with salt to taste.

butter, olive oil, white onion, red onion, problano, red, sweet potato, ground cumin, chipolte powder, kosher salt, garlic, navy beans, tomatoes, white ale, chicken, chicken broth, lime cream

Taken from www.epicurious.com/recipes/member/views/tex-mex-chicken-chili-with-lime-52508351 (may not work)