Smoky Chicken Chili - cooking recipe

Ingredients

2 poblano chiles, chopped
1 large red bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
2 (14 1/2 ounce) cans rotel, zesty chili-style diced tomatoes
3 cups shredded rotisserie-cooked chicken
1 (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)

Preparation

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.
Bring to a boil over medium-high heat. Reduce heat to low; and simmer, stirring occasionally, for 1 hour.
Serve with toppings: shredded Cheddar cheese, chopped fresh cilantro, sour cream, lime wedges, baby corn, sliced black olives, chopped red onion, tortilla chips.