A hearty white chili that uses Great Northern beans, chicken (I used leftover turkey), some green chilies for spice and some cheese for smoothness. A good option for a cold winter evening…

Spicy Chicken Chili

1 pound dry Great Northern beans, rinsed

1 tablespoon cooking oil

2 cups chopped onions

1 4-ounce can diced green chile peppers, undrained

4 cloves garlic, minced

2 teaspoons ground cumin

1 1/2 teaspoons dried oregano

1/4 teaspoon cayenne pepper

7 cups chicken broth

4 cups coarsely chopped cooked chicken or turkey

1 cup shredded Monterey Jack cheese with peppers

1. In a large pot, combine beans and enough water to cover them. Bring to a boil; reduce heat. Simmer, uncovered for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans; set aside.

2. In the same large pot, heat oil. Add onions and cook over medium heat for 5 – 8 minutes or until tender. Stir in chile peppers, garlic, cumin, oregano and cayenne pepper. Cook and stir for 2 minutes. Stir in beans, chopped chicken and broth and bring to a boil. Reduce heat and simmer covered for about 2 hours or until beans are tender. Add 1 cup of cheese and stir until cheese is melted. If desired, serve with sour cream, salsa, cilantro and additional cheese.