1 lb. lg. dry white beans (2 c.)
4 c. water
4 c. chicken stock
2 onions, coarsely chopped
3 garlic cloves, chopped
1 tbsp. olive oil
1 (4 oz.) can chopped green chilies
2 tsp. cumin
1 1/2 tsp. oregano flakes, crushed
1 tsp. coriander
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
Freshly ground black pepper
3 c. cooked chicken breast, chopped (may also use turkey)
3 c. grated Monterey Jack cheese
1 lg. can (20 oz. or more) tomatoes with juice (chop tomatoes)
Chopped green onions

Rinse beans well. Combine the beans, water, chicken stock, salt, 1/2 the onions and the garlic in a large kettle. Bring to a boil. Reduce heat and simmer for 2 hours or until the beans are very tender. Add more chicken stock as needed.

Heat the olive oil in a skillet. Add the remaining chopped onion and saute until tender. Add green chilies and spices and mix thoroughly. Add to bean mixture. Add chopped chicken and mix. Continue to simmer for an additional 30 minutes, stirring occasionally. Add tomatoes and simmer until ready to serve. Adjust seasoning if necessary.

To serve, put 1 cup chili in au gratin dish or large soup bowl. Sprinkle with grated cheese. Put under broiler and melt cheese until bubbly and slightly browned. Garnish each serving with green onion. Makes 9 cups. (Each serving contains approximately 239 calories.)