Source: Brian Kolodziej, vice president of culinary operations at Chilis Grill & Bars main office in Dallas, Texas

1/4 cup vegetable oil
1/2 cup diced onions
1 1/3 cups diced green bell pepper
2 tablespoons diced seeded jalape? pepper
3 tablespoons fresh minced garlic
4 1/2 cups water
8 teaspoons chicken base
2 teaspoons lime juice
2 tablespoons granulated sugar
3 tablespoons cornstarch
3 tablespoons 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 (see note)
1 (4 ounce) can diced green chiles, drained
2 (15 ounce) cans navy beans or small white beans, drained
1 (15 ounce) can dark red kidney beans, drained
3 pounds diced cooked chicken breast
Shredded cheese and sour cream for garnish (optional)
Tortilla chips

In 5-quart or larger pot, heat oil over medium heat. Add onions and saut?along with bell pepper, jalape? and garlic. Cook until vegetables are tender.

In another container, combine water, chicken base, lime juice, sugar, 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 cheese and sour cream if desired, with tortilla chips on the side.

Yields about 4 quarts.