Chili'S Southwest Chicken Chili

• 1/4 cup vegetable oil
• 1/2 cup onion, diced
• 1 1/3 cups green bell peppers, diced
• 2 tablespoons jalapeno peppers, seeded, diced
• 3 tablespoons fresh garlic, minced
• 4 1/2 cups water
• 8 teaspoons chicken base
• 2 teaspoons lime juice
• 2 tablespoons sugar
• 3 tablespoons cornstarch
• 3 tablespoons ground cumin
• 2 1/2 tablespoons chili powder
• 4 teaspoons ground paprika
• 4 teaspoons dried basil
• 2 teaspoons fresh cilantro, minced
• 1 1/2 teaspoons ground red pepper
• 1/2 teaspoon ground oregano
• 1/2 cup canned tomatillos, crushed
• 1 (4 ounce) can green chilies, diced, drained
• 2 (15 ounce) cans navy beans, rinsed, drained (or small white beans)
• 1 (15 ounce) can dark red kidney beans, rinsed, drained
• 3 lbs cooked chicken breasts, diced
• cheese, shredded (optional)
• sour cream, for garnish (optional)
• tortilla chips

1. In 5-quart or larger pot, heat oil over medium heat.
2. Add onions and saute along with bell pepper, jalapeno and garlic. Cook until vegetables are tender.
3. 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.
4. Add beans and chicken; simmer 10 minutes.
5. Serve topped with cheese and sour cream if desired, with tortilla.
6. chips on the side.

vegetable oil, onion, green bell peppers, jalapeno peppers, fresh garlic, water, chicken base, lime juice, sugar, cornstarch, ground cumin, chili powder, ground paprika, basil, fresh cilantro, ground red pepper, ground oregano, green chilies, navy beans, dark red kidney beans, chicken breasts, cheese, sour cream, tortilla chips

Taken from www.food.com/recipe/chilis-southwest-chicken-chili-338745 (may not work)