Chicken & Bean Chili

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 2 large garlic cloves, minced
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 1 can (28 ounces) diced tomatoes, undrained
• 3 cups shredded cooked chicken
• 1-2/3 cups whole milk
• 1 cup beer or reduced-sodium chicken broth
• 2 tablespoons chicken bouillon granules
• 1 tablespoon sugar
• 1 bay leaf
• 2 teaspoons ground cumin
• 1 teaspoon each onion powder, garlic powder and chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground celery seed
• 1/4 teaspoon pepper
• 1/8 teaspoon ground turmeric

1. In a Dutch oven, heat oil and butter over medium-high heat. Add onion; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer.
2. Stir in remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Remove bay leaf.

olive oil, butter, onion, garlic, kidney beans, pinto beans, tomatoes, chicken, milk, chicken broth, chicken bouillon granules, sugar, bay leaf, ground cumin, onion powder, salt, red pepper, ground celery, pepper, ground turmeric

Taken from www.tasteofhome.com/recipes/chicken-bean-chili/ (may not work)