Southwest Shredded Chicken 3-Bean Chili
Ingredients:
2 tablespoons extra-virgin olive oil
1 1⁄4 cups finely chopped white onion
1 cup diced green bell pepper
4 cloves minced garlic
42 ounces reduced-sodium chicken broth
4 cups shredded cooked chicken
1 15-ounce can black beans, drained and rinsed
1 15-ounce can red kidney beans, drained and rinsed
1 15-ounce can cannellini beans, drained and rinsed
1 15-ounce can fire-roasted diced tomatoes
6 ounces tomato paste
2 tablespoons chili powder
1 tablespoon hot sauce, like Tabasco
1 tablespoon fresh lime juice
1 tablespoon ground cumin
1 1⁄4 teaspoons kosher salt
1⁄2 teaspoon freshly ground black pepper
1 cup sour cream
1 cup shredded cheddar cheese
1 cup chopped green onions
Method:
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and bell pepper and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken broth, chicken, all the beans, the tomatoes, tomato paste, chili powder, hot sauce, lime juice, cumin, salt, and pepper and cook, stirring, for 5 minutes. Reduce the heat to low and simmer until ready to serve. Top the bowls with dollops of sour cream, the cheddar cheese, and green onions.
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