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In a large saucepan, cook chicken and onion over
medium-high heat until chicken is no longer pink
(6 - 8 minutes), breaking into crumbles.
Pour 1 can beans into bowl and mash slightly.
Stir mashed beans, remaining can of beans,
chilies, seasonings, and broth into chicken
mixture, and bring to boil Reduce heat; simmer
covered until flavors are blended. Serve with
toppingss as desired. Freeze cooled chili in
containers To use, partially thaw in refrigerator
overnight.
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