The chili was WOW!!! I used the great white northern beans that I soaked overnight (cooked them b4 adding the rest), 2 chopped onions (one vidalia, one yellow), one chopped green bell pepper, about 5 chopped plum tomatoes ... all left raw . . . 3 boiled & pulled chicken breasts (pulled=shredded), cumin (a lot because I had more beans than I thought), jarred minced garlic, black pepper, cinnamon (about 4 shakes total), garlic powder, seasoning salt (I was trying to be light on the salt and I think I was and I forgot about the Morton's low sodium salt on the counter until I was finished adding all I would need), a dash of red pepper flakes, paprika, and one can of black beans (regular size can, can't remember the ounces). After the white beans were finished I added everything except the black beans. I added those about 20 minutes after, when the peppers and onions were tender and the tomatoes were starting to break down. The heat level for all of this cooking with everything added was about medium-low...or at the 2 setting from 1-10.

Oh yeah, I boiled the chicken breasts in about 5 cups or maybe 7 cups of seasoned water (cumin, pepper, salt, garlic powder) and used the resulting broth to cook the beans. Don't think that's a no brainer because I wasn't thinking to do that until late, really late last night!!! I topped off the bowls with some finely shredded monterey jack/colby cheese mix. OH SOOOOO GOOD!

Since there's a BIG BIIIG pot of it, there will be a lot left over so I can have it to take with me outta town and have a nice hearty bowl and not feel tempted to eat whatever they have...which isn't always the healthiest thing!