I got this from Ladies' Home Journal 1/96. It's very good and very easy, but you have to stir it every 15 minutes or so. It says that it makes 8 cups, but I usually come out with less. If you use canned beans, use much less broth or else it will be mushy. Chicken Chili Combine in a Dutch oven: 1 lb rinsed Great Northern Beans, 6 cups chicken broth, 2 minced garlic cloves 1 medium onion, chopped Cover and bring to a boil, reduce heat and simmer one hour. Meanwhile, heat 1 T olive oil in a skillet and add 1 medium onion, chopped. Cook until tender (5-8 minutes). Stir in: 2 tsp cumin 1 tsp oregano 1/4 tsp ground red pepper (I just use red pepper flakes) 1/8 tsp cloves and cook one minute. Add to beans, cover and cook 1-1.5 hours or until beans are tender, adding up to 2 cups of broth or water if necessary. Stir in 1 pound of diced chicken and 2 little cans (4 oz.) of green chilis; cook 12-15 minutes or until chicken is cooked through. Serve with sour cream, salsa and Monterey Jack cheese. Hope this helps, Jennifer in Hong Kong From: "Bryan VanDale" Newsgroups: rec.food.cooking Subject: Chicken Chili Date: 23 Jan 1997 12:39:37 GMT Message-ID: <01bc0928$8b4f40a0$0e1340ca@VanDale-Home.hk.super.net>