Smoky Chicken Chili

• 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

1. Saute 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.
2. *1 1/2 cups low-sodium chicken broth may be substituted.
3. Note: For testing purposes only, we used Del Monte Diced Tomatoes Zesty Chili Style and McCormick White Chicken Chili Seasoning Mix.

chile peppers, red bell pepper, sweet onion, garlic, olive oil, zesty chilistyle, chicken, navy beans, black beans, white chicken, cheddar cheese

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