Chili’s Southwest Chicken Chili Recipe

Ingredients

3 Tbsp. ground cumin
4 Tsp. dried basil
1 1/3 C green bell pepper (diced)
2 Tbsp. sugar
8 Tsp. chicken base
2 Tsp. lime juice
1 can diced and drained green chiles (4 oz.)
3 Tbsp. cornstarch
1 can drained dark red kidney beans (15 oz.)
1/2 Tsp. ground oregano
4 1/2 C water
2 1/2 Tbsp. ground chili powder
1/2 C diced onions
2 cans drained small white beans or navy beans (15 oz. each)
1 1/2 Tsp. ground red pepper
3 Tbsp. fresh garlic (minced)
2 Tbsp. seeded jalapeno pepper (diced)
3 lbs cooked chicken breast (diced)
1/2 C canned tomatillos (crushed ) *see note*
1/4 C vegetable oil
4 Tsp. ground paprika
2 Tsp. fresh cilantro (minced)
Tortilla chips
Sour cream or shredded cheese for garnish (optional)

Preparation

Step 1

1. Get a large pot (5-quart or bigger) and preheat it at medium heat. Put some oil and allow the oil to heat.

2. Once the oil is heated, sauté it together with garlic, jalapeno and bell pepper. Cook the veggies until they are tender.

3. Get another container. Put the chicken base, water, sugar, seasoning, cornstarch and lime juice. Add this once the veggie mixture is ready.

4. Put the diced green chiles and tomatillos on the pot. Bring the mixture to a boil.

5. Add the chicken and beans and allot the mixture to simmer for about 10 minutes.

6. Top it off with the sour cream and cheese if you like. Put the tortilla chips on the side.