My ex-father-in-law would call this a short-cut recipe.....a no-no in his book. But completely necessary in today's world! Except for the prep work in making the salsa, very little work involved. Quick and easy!
1For the chili: Saute onion and garlic in hot oil in a large Dutch oven over medium heat for 5 minutes or until the onion is tender.
2Stir in the chicken, next 3 ingredients, and 2 cans navy beans Coarsely mash the remaining can of navy beans, and then stir into the chicken mixture. Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, for 10 minutes. Serve with desired toppings.
3For the Salsa: Stir together the avocado, mango, red onion, cilantro, and lime juice.