White Bean Chili

Last night I made this chili and I thought it had a wonderful aroma and flavor. It is a nice change from traditional chili. It was super easy to make. We ended up with plenty of leftovers for tonight's dinner as well, so that saves me some work.

• 1 pound dried navy beans
  
• 5 cups chicken broth
  
• 2 tbsp butter
  
• 1 tbsp minced garlic
• 1 4 oz can diced green chilies (you can double this if you like)
• 1 pound boneless, skinless chicken, cubed (you can use breast or thigh meat)
• 1 tbsp ground cumin
• 1/2 tsp onion powder
• 1 tbsp dried oregano
• 1/8 tsp black pepper
• 1/8 tsp white pepper

Rinse and sort the beans. cover with cool water, bring to a boil, reduce heat, simmer for 5 minutes, remove from heat and let them sit for a couple of hours. Drain and rinse beans. Return beans to the pot and add your broth. Bring to a boil. While you wait for your beans to boil, place your butter in a saute pan, bring to medium heat, throw in your garlic and chilies and saute for 5 minutes. Add this to your beans. Reduce heat and stir in your remaining ingredients. Cover and simmer, stirring occasionally, for about 1 1/2 hours. Serve with corn muffins if you like. You can also garnish your chili with some fresh cilantro and sour cream. (I didn't garnish and it was just fine without it.)
Note: You can substitute 1/2 cup diced onion in place of the onion powder if you wish. You would just saute along with your garlic and chilies. My husband hates onions in his food so I substitute with the onion powder. Enjoy!