Tex-Mex Chicken Chili With Lime

• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 large white onion, diced
• 1 medium-size red onion, diced
• 1 poblano or bell pepper, seeded and diced
• 1 red or green jalapeno pepper, seeded and diced
• 1 large sweet potato, peeled and chopped
• 2 teaspoons ground cumin
• 2 teaspoons chipotle powder
• 2 teaspoons kosher salt
• 3 garlic cloves, minced
• 2 (16-oz.) cans navy beans, drained
• 1 (12-oz.) bottle white ale
• 4 cups shredded deli-roasted chicken
• 4 cups chicken broth

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. 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. Note: We tested with Blue Moon Belgian White Wheat Ale.

butter, olive oil, white onion, red onion, bell pepper, red, sweet potato, ground cumin, chipotle powder, kosher salt, garlic, navy beans, white ale, chicken, chicken broth

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