Here is a different twist on chili, that tastes nothing like chili:) It is a good way to cook with the beans in your food storage to keep them rotated.
White Bean Chicken Chili
6 cans of white navy beans, drained (or about 1 lb. dried white beans--soak them overnight or boil for 1 hour or until tender)
2 c. water or chicken broth (or more depending how thick you want it)
1 jar of salsa
1 can green chilies
2-4 chicken breasts
1/2 onion, diced (or you can use dried)
1 c. shredded colby or cheddar cheese
1-2 cloves garlic (or you can use powdered)
1 T. cumin (or more, I like a lot of cumin)
Salt & Pepper to taste
1 T. McCormick Chicken Base (or you can use chicken bouillon)
Cayenne Pepper if you like more of a spicy soup
Garnish with fresh cilantro, sour cream, diced avocados, fresh lime squeezed & more shredded cheese.
Put all of the above ingredients into a large pot. Simmer until beans and chicken are tender and cooked through (I just throw my chicken breasts in raw and let them cook in the water. When they are cooked I take them out and chop them up. They give the broth more of a chicken flavor). Garnish with the above ingredients.
Be superwoman(man) and makes some homemade bread to go with it!