Sunday, March 2, 2008

Smoky Chicken Chili by Mary Choate

2 poblano chile peppers, chopped
1 large red bell pepper, chopped
1 medium-size sweet onion, chopped
3 garlic cloves, minced
2 Tbsp. olive oil
2 (14 1/2 oz.) cans zesty chili-style diced tomatoes
3 cups shredded or chopped smoked chicken (about 1 lb.)
1 (16 oz.) can navy beans
1 (15 oz.) can black beans, rinsed and drained
1 (12 oz.) can low-sodium chicken broth
1 (1.25 oz.) envelope white chicken chili seasoning mix

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

Saute 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 5 ingredients. Bring to a boil over medium-high heat. Reduce heat ot low, and simmer, stirring occasionally, 1 hour. Serve with desired toppings.

Melba's note: My friend Mary Choate got this recipe from Southern Living. Mary is one of the most wonderful people I know. She had me over on Friday night because she knew Sammie had just left town. She made this and it was delicious! I got to hang out, playing games, with her husband Nick and awesome daughters Jessie and Nicole. Jessie's boyfriend, Steve, was there too. It made me feel so cool that they wanted to hang out with me! I slept over and the next morning, Nick made a big pancake breakfast. YUM! I love them!!

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