*  Exported from  MasterCook  *

                    White-Bean Chili with Five Spices

Recipe By     : Cook's Magazine April 1990
Serving Size  : 4    Preparation Time :0:20
Categories    : American                         Main Course
                Stew

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           chicken stock
                        or canned low sodium chicken broth -- fat skimmed and
                        discarded
   1      medium        onion -- minced
   1      large         clove garlic -- minced
     1/4  cup           drained canned green chilies -- coarsely chopped
     3/4  teaspoon      dried oregano
   1      teaspoon      ground cumin
     1/2  teaspoon      ground coriander
     1/8  teaspoon      ground cloves
     1/8  teaspoon      cayenne pepper
                        Salt
  32      ounces        white kidney beans-(cannellini beans)
                        undrained (2 cans)

TO COOK AND SERVE:
Bring chicken stock to boil in a large skillet. Add next 8 ingredients plus 1/2
 teaspoon salt; cover and simmer to blend flavors, about 10 minutes. Add kidney
 beans; simmer until heated through, about 3 minutes. Serve immediately.

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NOTES : A quintet of spices seasons this hearty yet low-fat, cholesterol-free c
hili.

Depending upon product labeling, white kidney beans can also be called cannelli
ni beans.
Nutr. Assoc. : 0 0 0 0 0 3575 0 0 0 0 0 0 26386 0