Southwest chicken chili Name: Evangelina Navarro Base: MacDill AFB Recipe: 1/4 C oil 1/2 cup diced onions, 1 1/3 cup diced green bell pepper 1/2 cup diced seeded jalapeno pepper 3 teaspoon minced garlic 4 1/2 cup water,1/2 cup chicken base 2 tsp lime juice 2 teaspoon sugar 3 teaspoon corn starch 3 teaspoon ground comin 2 1/2 teaspoons chili powder 4tsp ground paprika 4 tsp dried basil 2 tsp mineed cilantro 1 1/2 tsp ground red pepper, 1/2 tsp ground oregano,1/2 cup can diced green chiles, 2 cans 15 oz cans navy beans, 1 can 15 oz can red kidney beans 3 lb diced cooked chicken breast shredded cheese and sour cream for garnish( optonal) Tortillas chips 1 large pot heat oil over medium heat Add onions and saute along with bell pepper jalapenos and garlic cook until are tander in another container combine water chicken base lime juice sugar cornstarch and seasonig Add to vegetable mixture green chiles to pot bring to boil Add beans and chicken simmer 10 miuntes serve topped with cheese and suor cream tortillas chips.