SMOKY CHICKEN CHILI
2 poblano chile peppers, chopped
1 large red bell pepper, chopped
1 medium-size sweet onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
2 (14 ounce.) cans zesty chili-style diced tomatoes (Del Monte)
3 cups shredded or chopped smoked chicken
1 (15 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (12 ounce) can or bottle of beer (you can substitute chicken broth)
1 (1.25 ounce) envelope white chicken chili seasoning mix (McCormick)
1 tablespoon sugar
Sauté 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 6 ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally for 1 hour.
Yield: about 6 large servings
FYI: Poblanos are not hot chile peppers, it's like using green bell pepper, they just have a different taste. You could substitute green bell peppers if you wanted.
I served this chili with baked corn tortilla chips and strips. I just happened to have corn tortillas in the freezer from a disaster dish I made a few months ago. I just played around with the shapes and seasonings...
BAKED CORN TORTILLA CHIPS
small corn tortillas
cooking spray (like Pam)
Spray large baking sheet. Cut each tortilla into 6 wedges and place on baking sheet in a single layer. Spray with cooking spray and top with salt.
Bake at 400 degrees for about 10 minutes or until crisp.
Optional: Sprinkle with other spices such as pepper, chipotle chili powder (hot), smoked paprika.