Dutch Oven Red & White Chicken Chili

• 4 cups cooked pinto beans
• 4 cups cooked great northern beans
• 1 1/2 quarts hot water
• 2 tablespoons sysco chicken base
• 4 chicken breasts, cooked & diced
• 1 (4 ounce) can diced pimentos, with juice
• 1 1/2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 (4 1/2 ounce) can diced green chilies, with juice
• 1 white onion, peeled and diced
• 1 teaspoon celery seed
• 1 teaspoon ground thyme
• 1/2 teaspoon salt or 1/2 teaspoon salt substitute

1. Put all ingredients in a dutch oven with lid or roaster with lid.
2. Put in the oven on the middle rack.
3. Oven 300*.
4. Cook 3 to 4 hours. Check once or twice to see if there is enough liquid. If it is getting a little too dry, add 1 cup water at a time and stir. Taste. You might want to add a little more salt.
5. Note: If you want hot chili add seeded diced jalapeno peppers, two will do.

pinto beans, cooked great northern beans, water, chicken base, chicken breasts, pimentos, ground cumin, chili powder, green chilies, white onion, celery, ground thyme, salt

Taken from www.food.com/recipe/dutch-oven-red-white-chicken-chili-167093 (may not work)