Fall Recipe #15 - Tex Mex Chicken Chili

Store-bought rotisserie chicken shortcuts the cook time, while white ale adds spice, body, and flavor.

Ingredients

• 1tablespoon butter
• 2tablespoons olive oil
• 1large white onion, diced
• 1medium-size red onion, diced
• 1poblano or bell pepper, seeded and diced
• 1red or green jalapeño pepper, seeded and diced
• 1large sweet potato, peeled and chopped
• 2teaspoons ground cumin
• 2teaspoons chipotle powder
• 2teaspoons kosher salt
• 3garlic cloves, minced
• 2(16-oz.) cans navy beans, drained
• 1(12-oz.) bottle white ale
• 4cups shredded deli-roasted chicken
• 4cups chicken broth

Preparation

1. Melt butter with oil in a Dutch oven over medium heat. Add white onion and next 7 ingredients, and sauté 8 minutes or until translucent. Add garlic, and cook 30 seconds.
2. Stir in beans and beer, and cook 5 minutes or until liquid is reduced by half. Add chicken and broth; bring to a boil over high heat. Reduce heat to medium-low, and simmer 30 minutes until thickened. Serve with desired toppings.