Tex-Mex Chicken Chili with Lime

Prep / Total time : 1 hour ... Makes 3 quarts

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


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

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.
TIP :
Blue Moon Belgian White Wheat Ale.
                            *** LIME CREAM***
Top your favorite chili with lime cream ... it's sour cream with a little zing .
This recipe goes with Tex-Mex Chicken Chile with Lime
                         Makes 1 cup
1................cup sour cream
1 ...............lime
salt to taste
Combine sour cream and zest and juice of lime .
Season with salt to taste
Heart Healthy