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White Chili 3 cups chicken broth 2 19 oz cans cannellini beans (white kidney beans) 1 medium onion -- chopped 2 garlic cloves -- minced 4 ounces canned chopped green chilies 1 1/2 teaspoons oregano 1 1/2 teaspoons cumin 1/4 teaspoon ground cloves 1/4 teaspoon cayenne salt and pepper -- to taste Rinse and drain the canned beans. Combine all ingredients in a large pot and simmer gently about 1 hour. Serve in bowls topped with grated jack cheese or wrapped in flour tortillas. Note: This tastes better the second day. This recipe freezes well. Simply store in Ziploc bags, freeze, thaw and heat to serve. Adapted from a recipe at Busy Cooks |
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Jennia Hart
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