This recipe is an adaptation of my sister’s recipe, Great Northern White Bean Chicken Chili. Dried beans are replaced by canned beans and fresh garlic by powdered galic and the ground chicken substituted by cut-up chicken breasts.

• 4 15-ounce cans Great White Northern Beans
• 3 cups chopped celery
• 1/2 teaspoon garlic powder
• 1 ½ teaspoons ground cumin
• ½ teaspoon cinnamon
• 2 14 1/2-ounce cans diced tomatoes
• 1/4 cup chopped cilantro, optional

• 4 boneless, skinless chicken breasts
• 1 ½ cups chopped onions
• 1/2 cup diced green Bell pepper
• 4 teaspoon chili powder, or to taste
• 3/4 teaspoon allspice
• ½ teaspoon ground black pepper
• 1 14-ounce can chicken broth

1. Dice celery, onion and Bell pepper. Set aside.
2. Drain and rinse beans and drain again in colander. Set aside.
3. Dice chicken breasts. Partially frozen meat is easier to slice and dice.
4. In AirCore Dutch oven, heat 2 tablespoons of oil. Cook chicken meat over medium high heat until it starts to brown while stirring frequently. Add vegetables to pan and cook until almost tender. Add spices, tomatoes, broth and beans. Stir to mix. Taste and adjust seasonings.
5. Cover with glass inner lid and heat to a boil. Add outer lid. Reduce heat to medium simmer until thermometer reaches the red, about 15 minutes. Remove from eat and let self-cook until thermometer is in the green, about 4 hours.
6. . Add Tabasco© or Pat’s Special Blend Hot Sauce, as desired. Goes well with crackers or Fiesta Corn Bread. Sprinkle with chopped cilantro, or a bit of shredded cheese, if desired.