*  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