Name: White Chili
Ingredients: 1 lb Great Northern or navy beans, soaked; 1 md Onion, chopped; 3 Cloves garlic, minced; 2 cn (4-oz) green chilies, or 2-3 fresh chilis; 2 ts Ground cumin; 1 ts Oregano; 1 1/2 ts Cayenne; 1/2 ts Salt; 2 lb Boneless, skinless chicken breasts; 1 cn (14 1/2 oz) reduced-sodium chicken broth; 1 c Water

Usually we think of methods of intake as falling into four categories – hearing the Word taught by our pastors and teachers (Jeremiah 3:15), reading the Bible ourselves (Deuteronomy 17:19), studying the Scriptures intently (Proverbs 2:1-5), and memorizing key passages (Psalm 119:11). All of these methods are needed for a balanced intake of the Word… [But] we must do more than hear, read, study, or memorize Scripture. We must [also] meditate on it (Joshua 1:8).

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats			1	Servings

INGREDIENTS

1	lb	Great Northern or navy beans, soaked
1	md	Onion, chopped
3		Cloves garlic, minced
2	cn	(4-oz) green chilies, or 2-3 fresh chilis
2	ts	Ground cumin
1	ts	Oregano
1 1/2	ts	Cayenne
1/2	ts	Salt
2	lb	Boneless, skinless chicken breasts
1	cn	(14 1/2 oz) reduced-sodium chicken broth
1	c	Water

INSTRUCTIONS

From the Rival Crockpot cookbook
Put beans in medium pan and cover with water. Bring to a boil; reduce heat
and allow to simmer 20 minutes. Discard water. Cut chicken into 1-inch
pieces and brown if desired. Put all ingredients in crock-pot. Stir to mix
thoroughly. Cover. Cook on low 10-12 hours or high 5-6 hours.
Posted to EAT-L Digest 12 Mar 97 by Janine Vandenberg <jvandenb@KENT.NET>
on Mar 12, 1997

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