Tex-Mex Chicken Chili with Lime submitted by Mom Johnson
Use left-over deli-roasted chicken to shorten cooking time! I used Blue Moon Belgian White Wheat ale.

Melt butter with the oil in a large Dutch oven over medium heat. Add the white onion and the next 7 ingredients and sauté for about 8 minutes or until translucent. Add the garlic and cook for 30 seconds.

Stir in the beans and the beer and cook for 5 minutes or until liquid is reduced by half. Add the chicken and broth; bring to a boil over high heat. Reduce heat to medium low and simmer for 30 minutes until thickened. Serve with desired toppings.

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