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Prep 20min
Total1hr20min
Servings8
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Ingredients
Chili
2
tablespoons olive oil
2
poblano chiles, chopped
1
large red bell pepper, chopped
1
medium sweet onion, chopped (1/2 cup)
3
cloves garlic, finely chopped
2
cans (14.5 oz each) zesty chili-style diced tomatoes, undrained
3
cups shredded or chopped smoked chicken (about 1 lb)
1
can (15 oz) navy beans, drained, rinsed
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can or bottle (12 oz) beer
1
package (1.25 oz) white chicken chili seasoning mix
Toppings, if desired
Lime wedges
Shredded Cheddar cheese
Chopped fresh cilantro
Sour cream
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Steps
1
In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Add chiles, bell pepper, onion and garlic; cook 8 minutes, stirring occasionally, until tender.
2
Stir in remaining chili ingredients. Heat to boiling; reduce heat to low. Simmer 1 hour, stirring occasionally. Serve with desired toppings.
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Nutrition Facts
Serving Size:1 Serving
Calories
290
Total Fat
7g
0%
Saturated Fat
1g
0%
Sodium
930mg
0%
Total Carbohydrate
33g
0%
Dietary Fiber
8g
0%
Protein
25g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Vegetable; 3 Very Lean Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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