Smoky Chicken Chili

Ingredients

• 12 oz beer canned
• 29 oz tomatoes diced chili-style canned
• 15 oz black beans rinsed drained canned
• 16 oz navy beans canned
• 15 servings cheddar cheese fresh shredded sour black red sliced chopped
• 1.3 oz chili seasoning white
• 3  garlic clove minced
• 2 tablespoons olive oil 
• 2  poblano pepper chopped
• 1 large bell pepper red chopped
• 1 lb chicken smoked shredded chopped
• 1 medium size onion sweet chopped

Equipment

• dutch oven

Directions

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