Ingredients

• 1  pound dry great northern beans
• 4  cups water
• 5  cups chicken broth**
• 1  medium onion, chopped (1/2 cup)
• 4  large cloves garlic, minced
• 1  tablespoon cooking oil
• 1  fresh jalapeno pepper, thinly sliced*
• 1  tablespoon cumin seed
• 2  teaspoons dried oregano, crushed
• 1/4  to 1/2 teaspoon ground red pepper
• 1/4  teaspoon ground cloves
• 2  cups chopped cooked chicken
•   Shredded Monterey Jack cheese**
•   Salsa
•   Dairy sour cream**

Directions

1. Rinse beans. In a Dutch oven or kettle, combine beans and the water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or soak beans in cold water overnight in a covered pan.) Drain and rinse beans.

2. In the same Dutch oven or kettle, combine beans, broth, 1/4 cup of the onion, and the garlic. Bring to boiling; reduce heat. Cover and simmer for about 1 hour or until beans are tender. Mash beans slightly.

3. Meanwhile, in a small skillet, cook remaining onion in cooking oil until tender, but not brown. Remove from heat. Stir in jalapeno pepper, cumin seed, oregano, red pepper, and cloves. Stir into bean mixture. Stir in chicken. Cook and stir until heated through.

4. Serve in bowls with cheese, salsa and sour cream. Make 6 to 8 servings.

*Note: Because chili peppers contain volatile oils that can burn your eyes, lips and skin, wear protective plastic gloves. Wash your hands thoroughly before touchingyour eyes or face.

**Note: Make this mouth-watering chili even healthier by using reduced-sodium chicken broth. Then, top servings with reduced-fat or fat-free sour cream and reduced-fat cheese.