1 tbsp. vegetable oil
1 c. chopped onion
1 (7 oz.) can chopped green chiles
1 1/2 tsp. cumin
1/4 tsp. ground cloves
1/8 - 1/4 tsp. cayenne red pepper
1/8 tsp. sage
2 (14 oz.) cans Great Northern or white kidney beans
2 (14 1/2 oz.) cans chicken broth
2 c. cooked & cubed chicken
2 cloves garlic, crushed

Saute onion, chiles, cumin, cloves, red pepper and sage in oil in large Dutch oven or saucepan. Stir in beans, chicken broth, chicken and garlic. Bring to boil; reduce heat and simmer, uncovered 50 to 60 minutes. Just before serving, top each bowl of chili with chopped avocados and sour cream. Makes 4 to 6 servings.