This chili recipe is so good and healthy! I make this all of the time in the winter. It’s really easy, too…especially if you use rotisserie chicken already cooked from your grocery store!
2 poblano chile peppers, chopped
1 large red bell pepper, chopped
1 medium-size sweet onion, chopped
3 garlic cloves, minced
1 tablespoons olive oil
2 – 14 1/2 ounce cans zesty chili-style diced tomatoes
3 cups shredded or chopped chicken (about 1 lb.)
2 – 15 ounce can black beans, rinsed and drained
1 1/2 cups low-sodium chicken broth
1 – 1.25 ounce envelope white chicken chili seasoning (I use McCormick)
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 4 ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Serve with desired toppings – cheese, sour cream, cilantro and tortilla chips.
Makes 9 cups