White chili is a hearty stew, and delicious without the tomato base. Garnish this dish with sour cream, Monterey jack cheese, and fresh chopped cilantro as you would regular chili.

INGREDIENTS | SERVES 8

• 1 pound great northern beans
• 6 cups chicken stock
• 2 medium chopped onions
• 2 minced garlic cloves
• 6 cups diced cooked chicken
• 1 cup salsa
• 2 seeded and diced jalapeño peppers
• 2 diced chili peppers
• 1½ teaspoons oregano
• 2 teaspoons cumin
• ¼ teaspoon cayenne pepper
• 1 tablespoon vegetable oil
• Salt, to taste

1. Soak beans in water overnight.

2. The next day, drain the beans. Add beans, chicken stock, and half the onions and garlic to a large stock pot.

3. Simmer for 2 hours, until the beans soften, stirring frequently. Add the chicken and salsa.

4. In a skillet, sauté peppers, spices, and the remaining onions and garlic in oil for 3–4 minutes. Add to the chili pot along with salt and pepper.

5. Simmer for 1 more hour.