Chicken Chili
Chili's Southwest
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Ingredients
¼ cup vegetable oil
½ cup diced onions
1 1/3 cups diced green bell pepper
2 tbsp diced seeded jalapeño pepper*
3 tbsp fresh minced garlic
4 ½ cup water
8 tsp chicken base
2 tsp lime juice
2 tbsp sugar
3 tbsp cornstarch
3 tbsp ground cumin
2½ tbsp ground chili powder*
4 tsp ground paprika
4 tsp dried basil
2 tsp freshly minced cilantro
1 ½ tsp ground red pepper*
½ tsp ground oregano
½ cup crushed canned tomatillos (see note)
1 x 4 oz can diced green chilies, drained
2 x 15 oz cans navy beans or small white beans, drained
1 x 15 oz can dark red kidney beans, drained
3 lb diced cooked chicken breast

tortilla chips

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.
In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture. Add tomatillos and diced green chilies to pot; bring to boil. Add beans and chicken; simmer 10 minutes.