In a large kettle, combine beans, stock, 1/2 the onions, garlic
and salt; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or
until beans are very tender, adding more chicken stock as needed. Heat
oil in skillet. Add remaining chopped onions and cook about 5 minutes,
until tender and clear. Add chilies, cumin, oregano, coriander, cloves
and cayenne; mix thoroughly. Cook 2 minutes more. Add skillet mixture to
bean mixture. Portion chicken into 4 servings. For each serving, put
chicken in bottom of bowl, spoon chili over top and sprinkle with grated
cheese and sliced green onion. Makes 4 servings.
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Per serving: 592 Calories; 11g Fat (17% calories from fat); 41g Protein;
86g Carbohydrate; 12mg Cholesterol; 2023mg Sodium
