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Title: Old Ebbit Grill White Bean Chili
Yield: 1 Servings

Ingredients

      1 lb white navy beans
      1 sm red bell pepper, diced
      1 sm green bell pepper, diced
      1 md spanish onion, diced
      2 tb olive oil
      7 c  chicken stock
      2    cloves garlic, diced
      2    to 3 tsp cumin, or to taste
      2    to 3 tsp chili powder, or to
      1    taste
      3    plum tomatoes, chopped
      1    salt and pepper to taste
      1    for the chicken:
      3    whole, bone-in chicken
      1    breasts
      2 tb olive oil
      1 ts chili powder
      1 ts cumin
      1 tb diced garlic
      2 tb chopped fresh cilantro
      1    to serve:
      1    salsa for topping
      1    quesadillas or corn bread
      1    chipped fresh cilantro for
      1    garnish

Instructions

For the beans: Soak beans overnight in water to cover. Drain. Over low
heat, stir peppers and onion in olive oil for one minute. Add beans
and saute over medium heat for 5 minutes, stirring constantly. Add
stock, garlic, cumin and chili powder. Simmer, uncovered, until beans
are soft, about 1 1/2 hours, adding more broth as necessary. Stir in
tomatoes about 20 minutes before beans are done and season to taste
with salt and pepper.

To roast the chicken: Crack the breast bones to flatten. Rub breasts
with oil and season with remaining ingredients. Then roast in a
preheated 350 degree oven about 30 minutes, being sure not to
overcook. Cool slightly and remove meat from bones. (If boneless
breasts are used, grilling is preferable since they would dry out
quickly if roasted.)

To serve: Place a generous portion of beans in large, flat soup bowl.
Slice chicken thinly, keeping skin on (skin may be removed, but some
of the seasoning will be lost) and place on top of the beans. Garnish
with salsa, sour cream, cilantro, and a warm quesadilla.

(Make quesadillas by topping a soft flour tortilla with about 1.4 cup
grated cheddar cheese, 2 tablespoons sour cream, and hot peppers to
taste. Fold each into quarters and warm through in a 350 degree oven.)

Chili per serving: 307 calories, 17 gm protein, 48 gm carbohydrates,
6 gm fat, 1 gm saturated fat, 0 mg cholesterol, 1003 mg sodium.

Chicken per serving: 360 calories, 44 gm protein, 3 gm
carbohydrates, 18 gm fat, 4 gm sat. fat, 125 mg cholesterol, 112 mg
sodium.

Serving count: Makes 6 servings.

This is the chili Barbra Streisand and Aretha Franklin got so excited
about during Inaguration Week. From Washington Post, Feb. 3, 1993
From: Leti Labell

For the beans:

From: Pat Stockett Date: 21 Nov 96 National
Cooking Echo Ž

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