White Bean Chili

There isn't any particular reason to use white beans for this chili except that it has a good look. The contrast makes for an appetizing, almost festive looking chili.

1 medium minced onion

4 cloves minced garlic

1 chopped Poblano pepper

1 cup white beans

1 ½ cups cooked chopped chicken

2 cups vegetable or chicken broth

2 chopped tomatoes

2 cups mild enchilada sauce

½ cup wild rice or barley

Salt and pepper to taste

1. Soak beans and drain water. You can soak them overnight or for a couple of hours in a warm slow cooker.

2. Put the soaked, drained beans and two cups water in the slow cooker on high.

3. Sauté the onion, garlic, and Poblano pepper on low in either olive or coconut oil.

4. When the beans begin to soften, (about 1 1/2 - 2 hours) add all of the remaining ingredients and let simmer for another hour or more.

5. If the chili becomes too thick, add some water.

Serve with sliced avocado on top.

You only live once; but if you do it right, once is enough.      Mae West