Copycat Recipes More Free Copycat Recipes Kindle Unlimited Chili’s Southwest Chicken Chili Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 1/4 cup vegetable oil 1/2 cup diced onions 1 1/3 cups diced green bell pepper 2 tablespoons diced seeded jalapeño pepper 3 tablespoons fresh minced garlic 4 1/2 cups water 8 teaspoons chicken base 2 teaspoons lime juice 2 tablespoons sugar 3 tablespoons cornstarch 3 tablespoon ground cumin 2 1/2 tablespoons ground chili powder 4 teaspoons ground paprika 4 teaspoons dried basil 2 teaspoons freshly-minced cilantro 1 1/2 teaspoons ground red pepper 1/2 teaspoon ground oregano 1/2 cup crushed canned tomatillos -- see * Note 1 can diced green chiles - (4 oz) -- drained 2 cans navy or small white beans - (15 oz ea) -- drained 1 can dark red kidney beans - (15 oz) -- drained 3 pounds diced cooked chicken breast Shredded cheese -- for garnish Sour cream -- (optional) for garnish Tortilla chips * 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-quart or larger pot, heat oil over medium heat. Add onions and saute 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. This recipe yields about 4 quarts. Comments: This dish is thick, spicy and dark in color. Its consistency is more like a chicken stew or soup than a chili. © 2008 copycat-recipes.net As an Amazon Associate I earn from qualifying purchases.