Chili’s Southwest Chicken Chili

¼ c vegetable oil
½ c diced onions
1-1/3 cup diced green bell pepper
2 tbsp diced seeded jalapeno pepper
3 tbsp fresh minced garlic
4-1/2 c water
8 tsp chicken base
2 tsp lime juice
2 tsp sugar
3 tsp cornstarch
3 tbsp ground cumin
2-1/2 tbsp ground chili powder
4 tsp ground paprika
4 tsp dried basil
2 tsp freshly minced cilantro
1-1/2 tsp ground red pepper
½ tsp ground oregano
½ c crushed canned tomatillos
1 can diced green chilis (4oz), drained
2 cans navy or small white beans (15oz ea)
1 can dark red kidney beans (15oz) drained
3 lb diced cooked chicken breast
Garnish – shredded cheese, sour cream, tortilla chips
1. In 5-qt or larger pot, heat oil over medium heat. Add onions and sauté along with bell peppers, jalapeno 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 chilies to pot; bring to boil. Add beans and chicken,simmer 10 minutes.
4. Serve with topped shredded cheese and sour cream if desired, with tortilla chips on the side.
Serves 4