© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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¼ cup vegetable oil
½ cup diced onions
1 ⅓ cups diced green bell pepper
2 tablespoon diced seeded jalapeño pepper
3 tablespoon fresh minced garlic
4 ½ cups water
8 teaspoons chicken base
2 teaspoons lime juice
2 tablespoon sugar
3 tablespoon cornstarch
3 tablespoon ground cumin
2 ½ tablespoon ground chili powder
4 teaspoons ground paprika
4 teaspoons dried basil
2 teaspoons freshly-minced cilantro
1 ½ teaspoons ground red pepper
½ teaspoon ground oregano
½ cup crushed canned tomatillos
1 4 ounce can diced green chiles
2 15 ounce cans navy or small white beans, drained
1 15 ounce can dark red kidney beans, drained
3 pounds diced cooked chicken breast
Shredded cheese, for garnish
Sour cream, optional, for garnish
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.
Note: This dish is thick, spicy and dark in color. Its consistency is more like a chicken stew or soup than a chili.