Chicken Chili I recipe

12 servings

1 (16 ounce) package dried navy beans

4 (14.5 ounce) cans chicken broth

1 onion, chopped

2 cloves garlic, minced

1 teaspoon ground black pepper

1 tablespoon dried oregano

1 tablespoon ground cumin

1/2 teaspoon ground cloves

5 cups chopped, cooked chicken meat

2 (4 ounce) cans diced green chile peppers

1 cup water

1 teaspoon salt

1 jalapeno pepper, seeded and minced

Sort and wash beans.

Place beans, broth, onion, garlic, black pepper, oregano, cumin, and ground cloves in a Dutch oven.

Bring to a boil.

Cover, reduce heat, and simmer for 2 hours.

Stir in chicken, chilies, water, salt, and jalapeno.

Bring to a boil.

Cover, reduce heat, and simmer for 1 hour; stirring often.