by Amanda Lanum 

Chef Alli never disappoints! This week she shared a belly-warming recipe perfect for fall and winter.

Smokey Chicken and Black Bean Chili

1 Tbs. chili powder

1 tsp. cumin

2 Tbs. extra virgin olive oil

1 medium yellow onion, diced

1 red bell pepper, diced

3 garlic cloves, minced

1 small can fire-roasted diced green chilies

28 oz. can petite-diced tomatoes

1 – 2 tsp. chipotle sauce

Meat from 1 fully cooked rotisserie chicken, shredded

16 oz. can navy beans (or sub cannellini beans), undrained

15 oz. can black beans, rinsed and drained

2 cups strong chicken broth

12 oz. beer (can sub chicken broth if you wish, but beer makes this recipe SO GOOD and TANGY!!)

Toppings:  shredded cheeses, chopped fresh cilantro, sour cream, lime wedges, baby corn, sliced black olives, diced red onion, tortilla chips

In large stock pot, bloom spices over medium heat for a few seconds, just until they release their essence.  Add olive oil, onion and red bell pepper to the spices and stir to incorporate; saute the onion and bell pepper until softened and onions are translucent; add garlic and cook for 30-40 seconds, just until fragrant. Stir in green chilies, tomatoes and chipotle sauce, then add chicken, beans, broth and beer; bring to a simmer over medium high heat, then reduce heat to low and cook for 40-45 minutes, stirring occasionally. Serve steaming bowls of chili garnished with desired toppings.