1 dried white Navy beans or Great Northern
1 & 1/2 quarts chicken stock
3 cloves garlic, chopped fine
1 red bell pepper, diced
1/2 cup jalapeño peppers from jar or can, chopped
4 boneless, skinless chicken breasts, cooked and diced
2 stalks celery, chopped
1 & 1/2 onions, chopped
1 tsp salt
1 tbsp olive oil
2 tsp each of: cumin, oregano, coriander
1/2 tsp cayenne pepper
tortilla chips or flour tortillas
shredded cheddar cheese
Tips: I just saute' all the veggies up front and throw everything into the bean pot. I add the chicken into the pot along the last - about 15 minutes before serving. Easier that way….
Some people like their chili with rice - I just don't. I do like to tear up flour tortillas into it - except now I'm gluten-free and just have to make do with corn tortillas.