- 8 ounces shredded chicken
- 1 (15 oz.) can kidney beans,drained & rinsed
- 2 (15 oz.) cans pinto beans,drained & rinsed
- 2 (15 oz.) cans cannellini beans,drained & rinsed
- 1 (15 oz.) can black beans,drained & rinsed
- 3 ounces chopped green bell pepper
- 12 ounces diced onions
- 2 (8 oz.) diced green chilis
- 7 cups chicken stock
- 1 tablespoon granulated garlic
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon black pepper
- 2 cups milk
- 1 tablespoon cornstarch
Optional Toppings
- shredded cheese
- sour cream
- diced green onions
- diced white onions
- crumbled crackers
- Combine all the ingredients, except milk and cornstarch, into a large pot and simmer for 30 minutes.
- Reduce heat to low. Combine cornstarch with 1/4 cup milk and whisk until combined.
- Add the cornstarch mixture and remaining milk to the chili.
- Heat on low so that the milk does not seperate for an additional 10 minutes.
- Dish into bowls and add optional toppings.
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