1 can cannellini beans; drained
1 can black-eyed peas; drained
1 can pinto beans; drained
1 small white onion; diced
1 can diced tomatoes
1 poblano chili; diced
1 packet chili seasoning
1/2 cup chicken stock
1-3 cups shredded chicken
1 avocado; diced
1/3 cup shredded cheddar cheese
2 tbsp chives; diced
Bring 4 cups of water to boil in a large pot.
Once boiling, add three chicken breasts.
Cover the pot and let boil for about 40 minutes.
Once fully cooked, let cool & shred with two forks.
In a large pot add the chopped onions & poblano pepper.
Cook until onions are translucent.
Add the pinto beans, cannellini beans & black-eyed peas.
Add the chicken stock & diced tomatoes.
Mix well & add the chili seasoning.
Cover the pot & let come to boil.
Once boiling, lower the heat to a simmer & add the shredded chicken.
Let simmer for about 30 minutes.
Top the chili with some shredded cheese, avocado & chives.