Ingredients
1 medium green pepper, diced1/4 cup diced onion1 tablespoon canola oil2 garlic cloves, minced2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained2 cans (14-1/2 ounces each) chicken broth2 cups shredded cooked chicken2 cans (15-1/2 ounces each) great northern beans, rinsed and drained1 can (16 ounces) kidney beans, rinsed and drained1 envelope chili seasoning1 tablespoon brown sugar1 teaspoon salt1/4 teaspoon pepperBlue tortilla chips
Preparation
In a Dutch oven, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, chicken, beans, chili seasoning, brown sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Serve with tortilla chips.
