INGREDIENTS | YIELDS 4 QUARTS
2 (15-ounce) cans navy beans
1 (15-ounce) can dark red kidney beans
¼ cup vegetable oil
½ cup onion, diced
11/3 cups diced green bell peppers
2 tablespoons diced jalapeño peppers
3 tablespoons minced fresh garlic
4½ cups water
8 teaspoons chicken base
2 teaspoons lime juice
2 tablespoons sugar
3 tablespoons cornstarch
3 tablespoons ground cumin
2½ tablespoons chili powder
4 teaspoons ground paprika
4 teaspoons dried basil
2 teaspoons minced fresh cilantro
1½ teaspoons ground red pepper
½ teaspoon ground oregano
½ cup canned crushed tomatillos
1 (4-ounce) can diced green chilies, drained
3 pounds cooked diced chicken breasts
Shredded cheese of your choice
Sour cream, for garnish
Tortilla chips
1. Drain and rinse the beans.
2. In 5-quart or larger pot, heat oil over medium heat.
3. Add the onions, bell pepper, jalapeño, and garlic and sauté. Cook for 3–4 minutes, until the
vegetables are tender.