Teri's Chicken Chili

Start with dried beans for this chicken chili. Garlic, cumin, cayenne pepper, cloves and oregano all combine to season this dish.

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Ingredients:

• 1 pound package dried great northern beans
• 3 boneless, skinless chicken breasts
• 2 teaspoons instant chicken bouillon granules
• 1/2 cup chopped onion
• 1/2 cup total chopped red, green, and/or yellow sweet pepper
• 4 ounce can green chili peppers, drained
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano, crushed
• 3 1/2 cups chicken broth
• Shredded Monterey Jack cheese (optional)
• Chopped fresh cilantro (optional)

Method

Step 1- Sort and rinse dried beans. Soak overnight in water. Drain water and rinse again. Step 2- Poach chicken breasts in boiling water along with chicken bouillon, covered, for about 12 minutes or until no pink remains. Drain, cool slightly, and then chop. Step 3- Combine drained beans, chicken, onion, sweet pepper, chili peppers, garlic, and all spices in a 3 1/2 quart crockery cooker. Step 4 - Stir in chicken broth and cover; cook on low-heat setting for 8 to 10 hours or high-heat setting for 4 to 5 hours. Beans should be tender. Step 5 - Ladle the chili into bowls. Top each serving with some jack cheese and cilantro.

Notes:

Number of servings: 6 to 8

Submitted By: TRuggiero
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