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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.


  •  Yields about 4 quarts.


  • 1/4 cup light vegetable oil
  • 1/2 cup diced onion
  • 1 1/3 cup diced green bell pepper
  • 2 tablespoons diced seeded jalapeno peppers
  • 3 tablespoons fresh minced garlic
  • 4 1/2 cups water
  • 8 teaspoons reduced sodium chicken base
  • 2 teaspoons lime juice
  • 2 tablespoons granulated sugar or sugar substitute
  • 3 tablespoons cornstarch
  • 3 tablespoons ground cumin
  • 2 1/2 teaspoons chili powder
  • 4 teaspoons ground paprika
  • 4 teaspoons dried basil
  • 2 teaspoons 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 cans (15 ounce each) navy beans or small white beans, drained
  • 1 15 ounce can dark red kidney beans, drained
  • 3 pounds diced cooked lean chicken breast
  • l;ow fat shredded cheese and low fat sour cream for garnish (optional)
  • Reduced sodium tortilla chips


  1. In about a 5-quart or larger pot, heat light oil over medium heat.
  2. Add onions and saute along with bell pepper, jalapeno and garlic. Cook until vegetables are tender.
  3. In a second container combine water, reduced sodium chicken base, lime juice, sugar (or sugar substitute), cornstarch, and seasonings.
  4. Add to vegetable mixture.
  5. Add tomatillos and diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes.
  6. Serve topped with low fat cheese and low fat sour cream if desired, with tortilla chips on the side with salsa.

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