Southwest Shredded Chicken 3 Bean Chili

Source: Picky Palate

• 4 medium boneless skinless chicken breasts, cooked and shredded
• 2 Tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 1 large bell pepper, chopped
• 4 cloves garlic, minced
• 3 14 oz cans chicken broth
• 16 oz can black beans, drained
• 16 oz can red kidney beans, drained
• 16 oz can canelli beans, drained
• 15 oz can Muir Glen Fire Roasted Diced Tomatoes
• 6 oz tomato paste
• 1 Tablespoon Tabasco hot sauce
• 1 Tablespoon fresh lime juice
• 2 heaping Tablespoons chili powder
• 1 heaping Tablespoon cumin
• 1 ¼ teaspoon salt
• ½ teaspoon fresh cracked black pepper

1. Heat olive oil in a large dutch oven over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and shredded chicken breast; cook for 1 minute then stir in chicken broth, beans, tomatoes, tomato paste, hot sauce, lime juice, chili powder, cumin, salt and pepper. Cook on medium heat for 5 minutes then reduce heat to low and simmer until ready to serve.