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Receta Chili's Southwest Chicken Chili
by Global Cookbook

Chili's Southwest Chicken Chili
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Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add in to vegetable mix.
  4. Add in tomatillos and diced green chiles to pot; bring to boil. Add in beans and chicken; simmer 10 min.
  5. Serve topped with cheese and lowfat sour cream if you like, with tortilla chips on the side.
  6. This recipe yields about 4 qts.
  7. Comments: This dish is thick, spicy and dark in color. Its consistency is more like a chicken stew or possibly soup than a chili.
  8. Yield: 4 qts