Reduced Fat Copycat of Chili's Southwest Chicken Chili
Love the taste of Chili's? Well now you can bring that taste home and in a healthier way with this, one of our copycat Chili's recipes. This is one of our tastiest chicken recipes and we think once you try it you'll agree! There is nothing quite like the spicy and zesty taste of the Southwest.
Notes
- Yields about 4 quarts.
Ingredients
- 1/4 cup light vegetable oil
- 1/2 cup diced onion
- 1 1/3 cup diced green bell pepper
- 2 tablespoon diced seeded jalapeno peppers
- 3 tablespoon fresh minced garlic
- 4 1/2 cup water
- 8 teaspoon reduced sodium chicken base
- 2 teaspoon lime juice
- 2 tablespoon granulated sugar or sugar substitute
- 3 tablespoon cornstarch
- 3 tablespoon ground cumin
- 2 1/2 teaspoon chili powder
- 4 teaspoon ground paprika
- 4 teaspoon dried basil
- 2 teaspoon minced cilantro
- 1 1/2 teaspoon ground red pepper
- 1/2 teaspoon oregano
- 1/2 cup crushed, canned tomatillos
- 1 can (4 ounces) diced green chiles, drained
- 2 can (15 ounce each) navy beans or small white beans, drained
- 1 15 ounce can dark red kidney beans, drained
- 3 pound diced cooked lean chicken breast
- l;ow fat shredded cheese and low fat sour cream for garnish (optional)
- Reduced sodium tortilla chips
Instructions
- In about a 5-quart or larger pot, heat light oil over medium heat.
- Add onions and saute along with bell pepper, jalapeno and garlic. Cook until vegetables are tender.
- In a second container combine water, reduced sodium chicken base, lime juice, sugar (or sugar substitute), 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 low fat cheese and low fat sour cream if desired, with tortilla chips on the side with salsa.