*This dish takes 40 total minutes to complete
Serves 4-6

Ingredients:
2- 15 oz cans rinsed and drained Navy Beans
1 pound Chicken Breasts poached (see *Note below)
1 1/2 tablespoons olive oil
1 cup diced onion
1 clove garlic
2 Tablespoons of All purpose Flour
1 teaspoon ground cumin
1/4 teaspoon dried oregano, or 1 teaspoon fresh
1/2 teaspoon chili powder
A dash of ground cloves
1/4 teaspoon cayenne pepper
2 whole home-roasted green chilies (Anaheim) or 1 small can of roasted and diced green chili’s
3 cans of 15 oz Chicken Stock
Course Salt to taste
*Ideas for Garnish
Diced Avocado
Sour Cream
Pico de Gallo
Fresh cut Cilantro
and or
Corn Tortilla Chips

Directions:
In a pot, saute onion and garlic in olive oil until translucent.
Stir in Flour and cook until flour has absorbed all the remaining oil in the bottom of the pot. (This is your thickener)
Add Cumin, Oregano, Chili Powder, ground Cloves, and Cayenne.
Stir to combine Add Diced Green Chili’s, Chicken Stock, Rinsed and drained Navy Beans and salt to taste.
Bring mixture to boil, and add cubed poached chicken pieces to the pot, cover and allow to simmer until Chili is thickened.

*Serve with Garnish

*Note- To poach Chicken: In a pot add chicken, 2 tablespoons course salt, 8-10 whole peppercorns, and 3 bay leaves, fill with water until all is completely covered about 2 quarts. Boil until Chicken reaches 165 on a instant read thermometer.

To make this dish Vegetarian Substitute Vegetable stock for Chicken Stock and replace diced poached chicken with one can Garbanzo (chick peas) beans and one can Kidney beans both rinsed and drained just as the Navy beans. This Three Bean Vegetarian Chili is great with the same Garnish ideas!