*  Exported from  MasterCook  *

                    White-Bean Chili with Five Spices

Recipe By     : Cook's Magazine April 1990
Serving Size  : 4    Preparation Time :0:20
Categories    : American                         Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  c             Chicken stock or canned
                        - low-sodium chicken broth --
                        - fat skimmed and discarded
   1      md            Onion -- minced
   1      cl            Garlic -- minced
     1/4  c             Canned green chilies -- drained,
                        - coarsely chopped
     3/4  ts            Dried oregano
   1      ts            Ground cumin
     1/2  ts            Ground coriander
     1/8  ts            Ground cloves
     1/8  ts            Cayenne pepper
                        Salt
  32      oz            White kidney beans (2 cans) --
                        - undrained

Bring chicken stock to boil in a large skillet. Add next
8 ingredients plus 1/2 ts salt; cover and simmer to blend flavors,
about 10 minutes. Add kidney beans; simmer until heated through,
about 3 minutes. Serve immediately.


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Notes: A quintet of spices seasons this hearty yet low-fat,
cholesterol-free chili.

Depending upon product labeling, white kidney beans can also be
called cannellini beans.