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Easy Chicken Enchilada Chili.

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 -6 Servings

Ingredients
  

  • 1 Tbsp Olive Oil
  • 1 Large Yellow Onion Diced
  • 1/2 Red Onion Diced
  • 1 Bell Pepper red or green, Diced
  • 2 Cloves of Garlic minced
  • 5 oz can of Green Chilis
  • 7 oz can of Diced Tomatos
  • 15 oz can of Kidney Beans
  • 15 oz can of Cannellini Beans
  • 1/2 Cup of Frozen Corn
  • 10 oz Can of Enchilada Sauce
  • 1/3 Cup of light beer
  • 2 Tsp of Onion Powder
  • 1 Tsp of Cumin
  • 1 Tsp of Chili Powder
  • 1 Tsp of Paprika
  • Salt and Pepper
  • 3 Cups of shredded cooked chicken
  • Scallions sour cream and cheddar cheese, for serving

Instructions
 

  • In a large pot or dutch oven, heat the olive oil over medium-heat and add in the yellow and red onions to cook for about 5-7 minutes.
  • Add diced bell peppers and garlic to the pot, and cook for an additional 3-4 minutes.
  • To the pot, add: green chilis, diced tomatoes, kidney and Cannellini beans, frozen corn, enchilada sauce, and beer. Season with onion powder, cumin, chili powder, paprika, and salt and pepper.
  • Stir the mixture together until fully incorporated and let it simmer for about 5 minutes.
  • After the mixture is hot, add in the shredded cooked chicken and simmer for an additional 10-12 minutes.
  • Divide the chili into bowls and top with scallions, sour cream, and cheddar cheese before serving.