White bean chili

1 lb. dried navy beans

5 cups chicken stock

4 Tbsp. butter

1 Tbsp. minced garlic

3/4 cup diced onion

1 1/2 cups green chili’s

1 lb. chicken breast, finely chopped

1 Tbsp. ground cumin

1 Tbsp. dried oregano

2 tsp. black pepper

Red pepper flakes to taste

1/2 brunch chopped cilantro 

Wash beans, cover with water and soak for two hours. Place beans in large pot with chicken stock. Bring to a boil. In a saucepan, heat butter and sauté garlic, onion and chili’s for five minutes. 

Add to bean pot. Add chicken, cumin, oregano, pepper and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. 

Serve with cornbread. Enjoy!

Lori Lesley is the owner of her home-based business Rollin’ the Dough and Casseroles to Go. She can be reached at lori.lesley@gmail.com.