Smoky Chicken Chili

This recipe came from Southern Living, and it is one of my cool weather favorites. In fact, if you choose to make one recipe from the blog, let it be this one. It is yummy, quick, and very easy. The thing that takes the longest time to do is pull the chicken off the bone (aside from the one hour cook time).

Ingredients:
2 poblano peppers, diced
1 large red bell pepper, diced
1 medium sweet onion, diced
3 garlic cloves, minced
2 tbsp olive oil
2 (14.5 oz) cans zesty chili style diced tomatoes
3 cups shredded chicken - I never measure, just pull off meat from one rotisserie chicken
1 (16 oz) can navy beans, drained
1 (15 oz) can black beans, rinsed and drained
1 (12 oz) can or bottle of beer *Can substitute 1 1/2 cups chicken broth
1 (1.25 oz) packet of white chicken chili seasoning mix - I use McCormick's

Toppings: shredded cheese, sour cream, cornbread, tortilla strips, chopped onion, black olives, cilantro, etc.

1. Saute first 4 ingredients in oil until tender - usually about 8 minutes or so.

2. Stir in remaining 6 ingredients and bring to a boil over medium high heat. Reduce heat to low and cook for one hour, stirring occasionally. Serve with desired toppings.

**This recipe freezes well. Let cool and put in freezer bags or container for freezer. Thaw and reheat when ready to serve.