CONDIMENTS: shredded Monterey Jack cheese sliced black olives chunky salsa sour cream (I use the nonfat kind and its great!) diced avocado Soak beans in water to cover for 24 hours; drain. In crock pot or large kettle, combine beans, 5 1/4 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer covered for at least 5 hours until beans are tender, stirring occasionally. Stir in green chiles, diced chicken and 1 3/4 cups chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. To serve, line each bowl with 1 flour tortilla. Spoon in chili and serve with all condiments for a very special chili. Flavors are enhanced when this chili is made 1 day ahead. (I make it and freeze it--then shift it to the fridge the day before I want to use it ) NOTE: A pound of dry beans is about 3 cups of dry beans. You can "jumpstart" the beans by bringing them to a boil, then setting them off the heat and letting them sit for an hour. Drain and proceed as if youd soaked overnight. Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (583g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 218 (21%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 0mg||0 %|
|Sodium 2697.7mg||93 %|
|Potassium 832mg||22 %|
|Total Carbohydrate 168.9g||50 %|
|Dietary Fiber 12.9g||52 %|
|Sugars, other 156g|
|Protein 30.5g||44 %|
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Calories per serving: 1022
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