Ingredients
1 tablespoon olive oil1 tablespoon butter1 medium onion, finely chopped2 large garlic cloves, minced2 cans (16 ounces each) kidney beans, rinsed and drained2 cans (15 ounces each) pinto beans, rinsed and drained1 can (28 ounces) diced tomatoes, undrained3 cups shredded cooked chicken1-2/3 cups whole milk1 cup beer or reduced-sodium chicken broth2 tablespoons chicken bouillon granules1 tablespoon sugar1 bay leaf2 teaspoons ground cumin1 teaspoon each onion powder, garlic powder and chili powder1/2 teaspoon salt1/4 teaspoon crushed red pepper flakes1/4 teaspoon ground celery seed1/4 teaspoon pepper1/8 teaspoon ground turmeric
Preparation
In a Dutch oven, heat oil and butter over medium-high heat. Add onion; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer.
Stir in remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 5 minutes. Remove bay leaf.
