Chili‘s Southwest Chicken Chili

Ingredients

• 1/4 cup vegetable oil
• 1/2 cup diced onions
• 1 1/3 cup diced green bell pepper
• 2 tablespoons diced seeded jalapeño pepper
• 3 tablespoons fresh minced garlic
• 4 1/2 cups water
• 8 teaspoons chicken base
• 2 teaspoons lime juice
• 2 tablespoons sugar
• 3 tablespoons cornstarch
• 3 tablespoons ground cumin
• 2 1/2 tablespoons ground chili powder
• 4 teaspoons ground paprika
• 4 teaspoons dried basil
• 2 teaspoons freshly-minced cilantro
• 1 1/2 teaspoon ground red pepper
• 1/2 teaspoon ground oregano
• 1/2 cup crushed canned tomatillos
• 1 can diced green chiles - (4 oz) -drained
• 2 cans navy or small white beans - (15 oz ea) -drained
• 1 can dark red kidney beans - (15 oz) -drained
• 3 pounds diced cooked chicken breast
• Garnish - shredded cheese, sour cream, tortilla chips

Procedures

1. In 5-quart or larger pot, heat oil over medium heat. Add onions and sauté along with bell pepper, jalapeño and garlic. Cook until vegetables are tender.
2. In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture.
3. Add tomatillos and diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes.
4. Serve topped with shredded cheese and sour cream if desired, with tortilla chips on the side.

Serves 4