Instructions: * Note: Canned tomatillos are sold at El Rey Mexican Products, 1023 S. 16th St., and may be found in the ethnic section of some larger supermarkets.

In 5-quart or larger pot, heat oil over medium heat. Add onions and saute along with bell pepper, jalapeno 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.

This recipe yields about 4 quarts.

Comments: This dish is thick, spicy and dark in color. Its consistency is more like a chicken stew or soup than a chili.

Yield: 4 quarts

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