Wednesday, April 22, 2009

Chili Blanco

This is another family favorite. It gives chili a different twist. And, I like the recipe because I use beans from my food storage.

1 lb. dried small white navy beans

2 onions, chopped

1 can (48 oz) chicken broth

4 cups cooked chicken, chopped

1 can (7 oz) chopped green chilies

6 to 8 cloves garlic, minced

3 Tbsp chopped fresh oregano, OR 2 tsp dried

4 tsp ground cumin

1 1/2 tsp cayenne pepper (I use much less)

3 cups Monterey Jack cheese, shredded

Cook ll day in slow cooker set on high or cook on stove top until beans are tender. Stir in Monterey Jack Cheese just before serving. Garnish with additional cheese and corn chips.

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