Recipe of the Week

White Chili

2# dried Great Northern beans

1 onion, diced

1 TBSP cooking oil

1 TBSP oregano

2 tsp. cumin

1 1/2 tsp. seasoned salt

1/2 tsp. cayenne pepper

4 1/2 qt. chicken broth

2 garlic cloves, minced

8 boneless chicken breasts, cubed

2 cans (4 oz. each) chopped green chilies

Place beans in a saucepan; cover with water and bring to a boil. Boil 2 minutes. Remove from heat. Soak 1 hour; drain and rinse. In a 5-qt. dutch oven, saute onion in oil until tender. Combine seasonings and add half of the mixture to the dutch oven. Saute 1 minute. Add beans, broth and garlic; bring to a boil. Reduce heat and simmer 2 hours. Coat chicken with remaining seasoning mixture; place in a 15x10 baking pan. Bake at 350 for 15 minutes or until juices run clear; add to beans. Stir in chilies and simmer 1 1/2 to 2 hours.

8 servings