1 tbs. salad oil
1 med. size onion, chopped
1 garlic clove, minced
1 tsp. ground cumin
2 whole large chicken breasts, skinned, boned and cut into 1 inch chunks
1 15 – 19 oz. can white kidney beans (cannelli) drained
1 15 – 19 oz. can garbanzo beans, drained
1 12 oz. can white corn, drained
2 4 oz. cans chopped green chilis (this is something I would like to find in bulk or cheap)
2 chicken flavor bouillon cubes or envelopes
hot pepper sauce
parsley sprigs for garnish (optional)
1/4 pound Monterey Jack cheese, shredded (1 cup)
(1 1/2 hours before serving)
1. Preheat oven to 350 degrees. In a small saucepan over medium heat, in hot salad oil, cook onion, garlic and cumin until onion is tender.
2. In 2 1/2 quart casserole, combine onion mixture with chicken, white kidney beans, garbanzo beans, corn, green chilis, bouillon, and 1 1/2 cups water. Cover casserole and bake 50 -60 minutes until chicken is tender.
3. To serve, stir hot pepper sauce into chili to taste. Garnish with parsley. Serve with shredded cheese. Makes 8 main-dish servings. about 325 calories per serving.