Chili's Southwest Chicken Chili
1/4 C. vegetable oil
1/2 C. diced onions
11/3 C. diced green bell pepper
2 T. diced seeded jalapeño pepper
3 T. fresh minced garlic
4 1/2 C. water
8 tsp. chicken base
2 tsp. lime juice
2 T. sugar
3 T. cornstarch
3 T. ground cumin
2 1/2 T. ground chili powder
4 tsp. ground paprika
4 tsp. dried basil
2 tsp. freshly minced cilantro
11/2 tsp. ground red pepper
1/2 tsp. ground oregano
1/2 C. 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 lb. diced cooked chicken breast
Shredded cheese and sour cream for garnish (optional)
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
Yields about 4 quarts.
Source of Recipe: Brian Kolodziej, vice president of culinary operations at
Chili’s Grill & Bar’s main office in Dallas, Texas