Title: White Chili
Categories: None
Yield: 9 Servings

6 Cloves garlic
1 1/2 Onions, chopped
1 tb Oil
2 ts Cumin
3 cn Chicken broth
1 lb Cooked, chicken or turkey,
-shredded or chopped
1/2 c Uncooked barley
2 cn White kidney beans, drained
-and rinsed
1 cn Garbanzo beans, drained and
-rinsed
1 Minced hot pepper
1/2 tb Marjoram
1/2 tb Oregano
1/4 ts Cayenne pepper
1/2 ts Freshly ground black pepper
1 tb Plus
3/4 ts Arrowroot dissolved in
3 oz Water
Grated cheese, sour cream,
-salsa for garnish

Saute garlic & onions in oil, do not brown. Add cumin mix well. Add the
rest of the ingredients through the black pepper. Bring to boil; cover and
let simmer 1 hour. Stir often, do not let scorch. Stir in arrowroot
mixture; mix well simmer 15 minutes more. Garnish with cheese, sour cream,
salsa if desired.

Yield 18 cups

NUTRITIONAL INFORMATION: Per 2 cup serving, not including garnish, 260
calories

Posted to FOODWINE Digest 29 Jan 97 by Lynn McKee on
Jan 30, 1997.