1/4 cup vegetable oil

1/2 cup diced onions

1 1/3 cups diced green bell pepper

2 tablespoons diced seeded jalapeno pepper

3 tablespoons fresh minced garlic

4 1/2 cups water

8 teaspoons chicken base

2 teaspoons lime juice

2 tablespoons sugar

3 tablespoons cornstarch

3 tablespoon ground cumin

2 1/2 tablespoons ground chili powder

4 teaspoons ground paprika

4 teaspoons dried basil

2 teaspoons freshly minced cilantro

1 1/2 teaspoons ground red pepper

1/2 teaspoon ground oregano

1/2 cup crushed canned tomatillos

1 can (4 ounces) diced green chiles, drained

2 cans (15 ounces each) navy beans or small white beans, drained

1 can (15 ounces) dark red kidney beans, drained

3 pounds diced cooked chicken breast

shredded cheddar cheese

sour cream for garnish (optional) tortilla chips 

In a 5-quart or larger pot, heat the vegetable oil over medium heat.

Add the onions and sauté along with bell pepper, jalapeno and garlic.

Cook until onions are soft and transparent, and vegetables are tender.

Do not remove from heat In a medium mixing bowl or other container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings.

Mix well with a spoon or other utensil until consistently blended.

Pour this mixture into the vegetable mixture.

Add the tomatillos and diced green chiles to pot.

Stir well and bring to boil.

Add beans and chicken then reduce heat and simmer for at least 10 minutes.

When the chili is ready it should have thickened slightly.

Pour into serving bowls, and sprinkle shredded cheese over the top.

Top with a dollop of sour cream and serve with tortilla chips on the side.