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			 W H I T E   C H I L I
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	This is an adaptation of a recipe that appeared in the
	June '94 edition of the Fowler's Gourmet Grocery Newsletter


	Ingredients:


	White beans, water

	Chicken, olive oil, onions, shallots, garlic, celery, fresh
	  chilies

	Canned tomatoes and chilies, canned or fresh tomatillos,
	  chicken soup

	Oregano, cumin, coriander, ground chili, black pepper, salt

	Monterey jack cheese, scallions, lime, salsa


	Method:


	Soak beans overnight.

	Bring beans to a boil, simmer covered around an hour before
	preparing rest of chili.

	Pre-cook chicken, debone if boney, shreds and chunks.

	Chop and saute onions, shallots, garlic, celery.

	Add chicken, chilies, spices, fresh tomatillos (if used),
	saute a couple of minutes.

	Add canned tomatillos (if used), tomatoes, soup, bring to a
	low boil, simmer a few minutes.

	Add drained beans, bring to low boil, correct seasoning, add
	salt if necessary, remove from heat, serve.

	Add garnishes as desired to servings.


	Approximate quantities:


	  2 cups  great northern or other type of white beans

	   2 lb.  chicken, shredded-chunks, any mix of light
	            and dark meat
	  2 med.  yellow onions
	       3  shallots (or just use more onions)
	       4  green chilies
	   4 lg.  cloves garlic
	  3 or 4  ribs celery
		  olive oil as needed (2 or 3 Tbsp.)

	  1 tsp.  oregano
	  1 tsp.  gnd. cumin
	  1 tsp.  gnd. coriander
	  1 tsp.  gnd. chili or chili powder
	1/4 tsp.  gnd. black pepper
	          salt to taste

	          shredded monterey jack cheese (or similar)
	          chopped scallions or chives
	          lime slices
	          salsa


	3/98, D.Singer