White Chili Chicken

  1. 2 lbs great northern beans
    1 1/2 cups diced onions
    1 tablespoon oil
    1 tablespoon ground oregano
    2 teaspoons ground cumin
    1 1/2 teaspoons seasoning salt
  2. 1/2 teaspoon cayenne pepper
    4 1/2 quarts chicken broth
    2 cloves garlic
    8 boneless chicken
    2 cans green chilies, chopped
  1. Prepare beans or buy ready
  2. In 5 quart dutch oven saute onion in oil. Combine seasonings, add 1/2 seasoning mixture to dutch oven. Saute 1 minute.
  3. Add beans, broth and garlic and bring to a boil. Reduce heat; simmer 2 hours.
  4. Coat chicken with remaining seasoning mixture. Bake 350 degrees for 15 minutes or until juice runs clear.
  5. Add to beans, stir in chilies. Simmer 1 1/2 to 2 hours.
  6. Stir in Montery jack cheese before serving.
  7. Garnish with sour cream tomatoes, cilantro, scallions or jack cheese.
  8. Makes 4 servings
  9. Recipe contributed by Donna Schueller

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases