Smoky Chicken Chili

Great weeknight fare using a barbecued rotisserie chicken from the grocery store.

• Ready In: 1 hr 15 mins
• Yields: 9 cups

Ingredients

• 2  poblano chiles, chopped
• 1  large red bell pepper, chopped
• 1  medium onion, chopped
• 3  garlic cloves, minced
• 2  tablespoons olive oil
• 2 (14 1/2ounce) cans rotel, zesty chili-style diced tomatoes
• 3  cups  shredded  rotisserie-cooked chicken
• 1 (16 ounce) can navy beans
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (12 ounce) can beer
• 1 (1 1/4ounce) envelope  white chicken  chili seasoning mix (McCormick)

Directions

1. Saute first 4 ingredients in hot oil in a large Dutch oven over medium-high heat for 8 minutes or until vegetables are tender. Stir in diced tomatoes and next 5 ingredients.
2. Bring to a boil over medium-high heat. Reduce heat to low; and simmer, stirring occasionally, for 1 hour.
3. Serve with toppings: shredded Cheddar cheese, chopped fresh cilantro, sour cream, lime wedges, baby corn, sliced black olives, chopped red onion, tortilla chips.