Smoky Chicken Chili

• poblano chiles, chopped↗2
• large red bell pepper, chopped↗1
• medium onion, chopped↗1
• garlic cloves, minced↗3
• olive oil↗2 tablespoons
• (14 1/2 ounce) cans rotel, zesty chili-style diced tomatoes2
• shredded rotisserie-cooked chicken3 cups
• (16 ounce) can navy beans↗1
• (15 ounce) can black beans, rinsed and drained↗1
• (12 ounce) can beer↗1
• (1 1/4 ounce) envelope white chicken chili seasoning mix (McCormick)1

Step-by-step instructions

1. 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. 2

   Bring to a boil over medium-high heat. Reduce heat to low; and simmer, stirring occasionally, for 1 hour.

3. 3

   Serve with toppings: shredded Cheddar cheese, chopped fresh cilantro, sour cream, lime wedges, baby corn, sliced black olives, chopped red onion, tortilla chips.