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It’s great in the crock-pot, on the stove, or even in a Dutch oven over the fire.
(I tested it in a Dutch Oven over charcoal...mmmmm!)
Make some cornbread to go with it and perhaps a fresh salad, and you have a great meal! Enjoy!

WHITE CHILI
1 lb Great Northern beans, soaked
2 lbs skinless, boneless chicken breasts
1 medium onion, chopped
3 cloves garlic, minced
2 (4-oz.) cans green chilies
2 tsp ground cumin
1 tsp dried oregano
1/2 teaspoon salt
1 14 1/2 oz. can reduced-sodium chicken broth
1 cup water

Directions:
Put beans in medium pan and cover with water. Bring to boil; reduce heat and simmer 20 minutes. Drain and discard water. Cut chicken into 1-inch pieces and brown if desired. Put all ingredients in the cookware, mix thoroughly.
Cover. CROCKPOT: cook on Low 8-10 hours or on High 4-6 hours.
Any other kettle or Dutch Oven: Simmer an hour or two...or as long as you like.
 

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I'll have to try this one too! Now, I'm gonna have to write a few of my favorites down, and post them. Of course, if you are anything like me, the hardest part will be applying quantities to ingredients. I usually use a "pinch of this" and a "dash of that".

Tim
 

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ND,
The white chili sounds tasty. A definite 'must try'. The poynesian dish.... I don't know.
I'll get my wife to write down how she does her grilled shrimp and post it. If you like that sort of thing, it is outragious.

Tim, I know what you mean about a pinch of this and that. I've addopted that frase " season to taste". The chefs who coined that frase never measured either.
 

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Jollymon,

Made the Chili for the brothers last night. Cooked it in the crockpot about 7 hours. It was tasty. Served it over brown rice, with cornbread and salad. It definately hit the spot, and will be made again.

I can't wait to try it in the dutch oven.

Tim
 
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