Chili's Southwest Chicken Chili
Ingredients:
- 1/4 cup vegetable oil
- 1/2 cup diced onions
- 1 1/3 cups diced green bell pepper
- 2 Tbsp diced seeded jalapeño pepper
- 3 Tbsp fresh minced garlic
- 4 1/2 cups water
- 8 tsp chicken base
- 2 tsp lime juice
- 2 Tbsp granulated sugar
- 3 Tbsp 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
- 1/2 tsp ground oregano
- 1/2 cup crushed canned tomatillos (see note)
- 1 - 4 oz. can diced green chiles, drained
- 2 - 15 oz. cans navy beans or small white beans, drained
- 1 - 15 oz. can dark red kidney beans, drained
- 3 lbs diced cooked chicken breast
- Shredded cheese and sour cream for garnish (optional)
- Tortilla chips
Preparation:
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 chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes. Serve topped with cheese and sour cream if desired, with tortilla chips on the side.
Servings: 4 quartsSource: Chili's Grill & Bar's
Source:
Submitted by: Recipe Group Member
Date:
