Serves: 4     Prep: 15 min.   Cooking: 3-4 hours Even people, who normally do not like chile, like this chile. It’s healthy too. No “real cooking” is needed either.


•   2 medium yellow onions, chopped •   1 medium red bell pepper, chopped •   One 7 ounce can diced green chilies •   1 ½ pounds chicken (a) •   1 ½ teaspoon garlic powder •   One 28 ounce can chopped tomatoes, undrained •   One 32 ounce can Great Northern beans, drained •  One 32 ounce black beans, drained •  One 12 ounce can tomato paste •  1 ½ tablespoons chili powder (b) •  ¾ teaspoon oregano •  ½ teaspoon salt •  ¼ cup water


1. Combine all ingredients in a large, nonreactive pot and simmer 3-4 hours. Stir occasionally. Do not let it burn on the bottom of the pot (use a decent, heavy pot) (c)


•   This is one of the favorite recipes in this book. It is especially good in cold weather, and is nice when served in an oversize coffee mug. •   People will ask you for this recipe. It’s probably because its not too spicy, but rather it tastes like a cross between chili and minestrone soup. •   This recipe tests better if you let it “rest” a while before serving, and is even better if put in the ‘frig overnight, and reheat it. •   This recipe freezes well. I put it in plastic storage containers and re-heat in the microwave, for a quick lunch.


(a)      Use boneless, skinless chicken breasts. Chop into thumbnail size (large) chunks. I use the frozen breasts that come frozen in a plastic bag. (b)      Popular Gebhardt brand works well. The more common McCormick’s brand is “OK” too. (c)      A slow cooker works great for making and serving this, especially at a party.