• 1 medium onion, chopped
• 3 gloves garlic, minced
• 1 tablespoon vegetable oil
• 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
• 2 to 3 teaspoons sage, as desired
• 2 teaspoons ground cumin
• 1/4 teaspoon salt
• 3/4 cup Pace Picante Sauce
• 1 can (16 ounces) kidney or pinto beans, undrained
• 1/4 cup dry vermouth
• 1 bay leaf
• 1 green or red bell pepper, cut into l-inch pieces
• 1 large tomato, seeded and coarsely chopped

• Cook onion and garlic in oil in large saucepan or Dutch oven until tender, about 4 minutes. Stir in chicken; cook until chicken is no longer pink, stirring constantly. Sprinkle sage, cumin and salt over chicken; cook and stir 1 minute.
• Stir in Picante sauce, beans, vermouth and bay leaf. Bring to a boil; reduce heat. Cover and simmer 10 minutes.
• Stir in green pepper and tomato; continue to simmer uncovered 10 minutes. Discard bay leaf. Ladle into bowls; top as desired and serve with additional Picante sauce. Makes 4 servings, about 5 cups chili.

Optional toppings:

White Chili

Thanks to Nicole for this recipe.

• 1 lb. white beans
• 6 cups chicken broth
• 2 cloves garlic, minced
• 2 medium onions, chopped
• 1 tablespoon oil
• 2 - 4 ounce cans mild green chilis, chopped
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 1 teaspoon ground cloves
• 1 teaspoon cayenne pepper
• 4 cups diced cooked chicken breasts
• 3 cups grated Monterey Jack cheese
• Salsa and sour cream

• Combine beans, broth, garlic and the onions in a large pot. Bring to a boil, lower heat and simmer for 3 hours until beans are soft. Add more broth if necessary.
• In a skillet, saute the rest of the onions in oil until tender. Add chilis and spices. Add to bean mixture with chicken and simmer 1 hour.
• Serve topped with cheese, salsa and sour cream.
• Serves 8 - 10

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White Bean & Chicken Chili

• 3 skinless, boneless chicken breast halves [about 1 pound], cut in bite size pieces
• 1 teaspoon olive oil
• 1 large onion, chopped
• 1 tablespoon minced garlic
• 1 can [15 ounce] Great Northern white beans, rinsed & drained
• 1 can [19 ounce] cannellini beans, rinsed & drained
• 1 can [4 1/2 ounce] chopped green chilies, drained
• 1 1/2 teaspoons ground cumin
• 1 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1 can [14 1/2 ounce] chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons water
• Jack cheese
• Sour Cream

• Heat oil on medium in a Dutch oven. Cook onion and chicken, stirring occasionally to prevent sticking. Add the garlic, chilies, cumin, pepper and cayenne. Turn heat to high and add broth and beans. Cover and bring to a boil.
• Combine cornstarch and water in a small container. Shake well to remove lumps.
• When chili boils, add cornstarch mixture slowly, stirring constantly. Boil until chili reaches desired thickness.
• Garnish with Jack and sour cream.
• Serves 4

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Chef Doogie's Great Northern White Chili

Here's a great white chili I developed to help promote Michigan's Great Northern beans. Loaded with chicken and flavorful spices, it's a real hit here in Michigan.

Chef Doogie

• 2 Tablespoons Canola Oil
• 2 Cups Red Onion -- chopped fine
• 1 Tablespoon Garlic -- minced
• 1 Whole Celery Rib -- chopped fine
• 2 Whole Roasted Red Peppers - seeded and cut in 1/4" pieces
• 48 Ounces Great Northern Beans, Randall brand
• 1 1/2 Pounds Canned Chicken -- with broth
• 1 Teaspoon Chicken Base, Minors
• 1 1/2 Cups Water
• 1 Teaspoon Dried Oregano
• 1 Teaspoon Dried Cilantro
• 1 Teaspoon Cumin Powder
• 2 Tablespoons Chili Powder -- Arizona style
• 1/2 Pound Monterey Jack Cheese -- grated Hot Salsa -- optional

• Preheat the oven to 225-250 Degrees F.
• In a large heavy-bottomed pot (at least 6 quarts), heat the Canola oil over medium-high heat. Sauté the red onion, garlic, and celery until transparent.
• Reduce the heat to medium. Except for the jack cheese and salsa, add all of the remaining ingredients and mix thoroughly. Stirring often to prevent scorching, bring the chili to a low simmer (just beginning to form small bubbles on the surface).
• Tightly cover the pot with either a lid or aluminum foil. Place the pot into the oven and bake for 4 to 6 hours. Alternatively, pour the chili into a crockpot and cook on High for 4 to 6 hours, or on Low for 6 to 8 hours.
• Serve with the grated Monterey Jack cheese and hot spicy salsa.
• Yield: "3 Quarts"

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