Chili's Southwest Chicken Chili Recipe
Servings: 1
Ingredients
- 1/4 c. vegetable oil
- 1/2 c. diced onions
- 1 1/3 c. diced green bell pepper
- 2 Tbsp. diced seeded jalapeno pepper
- 3 Tbsp. fresh chopped garlic
- 4 1/2 c. water
- 8 tsp chicken base
- 2 tsp lime juice
- 2 Tbsp. sugar
- 3 Tbsp. cornstarch
- 3 Tbsp. grnd cumin
- 2 1/2 Tbsp. grnd chili pwdr
- 4 tsp grnd paprika
- 4 tsp dry basil
- 2 tsp freshly-chopped cilantro
- 1 1/2 tsp grnd red pepper
- 1/2 tsp grnd oregano
- 1/2 c. crushed canned tomatillos see * Note
- 1 can diced green chiles - (4 ounce) liquid removed
- 2 can navy or possibly small white beans - (15 ounce ea) liquid removed
- 1 can dark red kidney beans - (15 ounce) liquid removed
- 3 lb diced cooked chicken breast Shredded cheese for garnish Lowfat sour cream (optional) for garnish Tortilla chips
Directions
- * Note: Canned tomatillos are sold at El Rey Mexican Products, 1023 S. 16th St., and may be found in the ethnic section of some larger supermarkets.
- In 5-qt or possibly larger pot, heat oil over medium heat. Add in onions and saute/fry along with bell pepper, jalapeno and garlic. Cook till vegetables are tender.
- In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add in to vegetable mix.
- Add in tomatillos and diced green chiles to pot; bring to boil. Add in beans and chicken; simmer 10 min.
- Serve topped with cheese and lowfat sour cream if you like, with tortilla chips on the side.
- This recipe yields about 4 qts.
- Comments: This dish is thick, spicy and dark in color. Its consistency is more like a chicken stew or possibly soup than a chili.
- Yield: 4 qts
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