White Bean Chili Recipe

1 lb. dried Great Northern Beans
5 cups chopped cooked chicken breasts (about 1 1/2 lbs.)
1 Tbl. olive oil
2 medium onions chopped
3 cups (12 oz) shredded Monterey Jack cheese, divided
2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/2 tsp. salt
Dash of ground red pepper
1/2 tsp. pepper
2 (4.5 oz.) cans chopped green chilies, undrained
3/4 cup sour cream
4 garlic cloves, minced
3/4 cup salsa
6 cups chicken broth
Chopped fresh parsley, optional

***fresh ground turkey can be substituted for the chicken*****

1. Sort and wash beans; place in a large ovenproof Dutch oven. Cover with water to 2" above beans; cover and let stand 8 hours. Drain in a colander; set beans aside.

2. Heat oil in Dutch oven over medium-high heat. Add onions; saute until tender. Add cumin, oregano, red pepper, chilies and minced garlic; saute 2 minutes. Add beans and chicken broth; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beans are tender; stirring occasionally. Add chicken. 1 cup cheese, salt and pepper; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes, stirring frequently.

3. Spoon chili into bowls topping with remaining cheese, sour cream and salsa.

Yield: 12 servings (serving size: 1 cup chili, about 2 1/2 Tbl. cheese, 1 Tbl. sour cream and 1 Tbl. salsa) Check out more recipes at Mama's Gals Kitchen.