Title: White Bean Chili
Categories: Vegetable Chili Mexican Poultry Bean
Yield: 6 Servings
| 1 | c | Onion; Chopped, 1 Large |
| 1 | | Clove Garlic; Finely Chopped |
| 1/4 | c | Margarine Or Butter |
| 4 | c | Chicken; Cooked, * |
| 3 | c | Chicken Broth |
| 2 | tb | Cilantro; Fresh, Snipped |
| 1 | tb | Basil Leaves; Dried |
| 2 | ts | Red Chiles; Ground |
| 1/4 | ts | Cloves; Ground |
| 32 | oz | Great Northern Beans; 2 Cans |
| GARNISHES |
| 3/4 | c | Tomato; Chopped, 1 Medium |
| | | Blue Or Yellow Corn Tortilla |
| | | Chips. |
* Chicken should be cut into 1/2-inch Cubes.
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Cook and stir onion and garlic in margarine in 4-quart Dutch oven until
onion is tender. Stir in remaining ingredients except chopped tomato and
tortilla chips. Heat to boiling; reduce heat. Cover and simmer for 1
hour, stirring occasionally. Sterve with tomato and tortilla chips.