SPICY WHITE BEAN AND CHICKEN CHILI

The only time I ever won anything: Woodlands Hills Days Chili Cook-off. SECOND PLACE. Yeah, I know. You're impressed.

3 T. olive oil

1 med. onion, chopped

2 garlic cloves, minced

5 med. tomatillos, husked, rinsed, chopped

1 can (4 oz) chopped green chilies, drained

2 tsp. cumin

¼ cup chicken gravy base or 1 pkg. chicken gravy mix

1 can (14.5 oz) chicken broth

2 cups shredded chicken

2 cans (16 oz.) Great Northern Beans, rinsed, drained

3 T. chopped jalapenos, (from jar) or to taste

In large dutch oven or pot, cook onion in oil for 4 minutes or until transparent. Add garlic, tomatillos, chilies, cumin and gravy base. Cook and stir for 2 minutes. Slowly add chicken broth, constantly stirring. Add chicken, beans, and jalapenos. Let simmer on low heat for about ten minutes. Serve with cheese, sour cream, and tortilla chips.