Serves 6 to 8

This delicious do-ahead chile is a nice change from the standard red meat, beans and tomato variety. It's lighter in color and taste because of the chicken (or turkey) and white beans. Spice it with your favorite chile flavorings if you don't like the ones listed below.

Serve it with homemade chips (tortillas cut and baked on a cookie sheet with no oil, in 350 degree oven, about 15 minutes).

1 pound large dry white beans

2 large onions, chopped

4 cloves garlic, chopped

6 to 8 cups water or chicken broth

2 stalks celery, chopped

1/2 green pepper, chopped, optional

1 tablespoon chile powder, or to taste

1-1/2 teaspoons cumin, or to taste

1 teaspoon dried oregano

1/2 teaspoon dried chile flakes or cayenne, to taste

1 small can chopped green chiles, optional

2 to 3 pounds chicken or turkey parts, skinned, see note

Salt and pepper, to taste

1. Soak beans in water overnight and drain. Or put beans in a large pot and bring to a boil. Cover pot, remove from heat, and let sit about 45 minutes. Drain.

2. Add remaining ingredients, except chicken, salt and pepper, to beans and bring to a boil. Cover, reduce heat and cook about an hour or until beans begin to soften.

3. Add chicken and salt and continue cooking until chicken and beans are done.

4. Serve garnished with grated jack cheese, chopped fresh cilantro or your favorite condiments.

NOTE: It's okay to use already cooked meat, BUT add it at the last minute to reheat or it will overcook.