White Bean Chicken Chili

[The Captain]

2 Quarts Water, plus extra water for soaking/cooking the beans
2T vegetable oil (pantry)
1 lb dried white beans (99c)
4 Chicken bullion cubes (50c)
1 lb cooked diced chicken (1.99)
1 can diced tomatoes (99c)
1/2 32 oz jar salsa verde (less than 1.50)
1 onion chopped (25c)
(you can add frozen or canned corn if you wish, I usually don't)
minced garlic (pantry) - 2 to 3 cloves
1 teaspoon dried oregano (pantry)
1 teaspoon ground coriander seed (pantry) I buy whole and grind it as I use it
1/2 teaspoon ground cumin (pantry)
Cornstarch to thicken (around 3 heaping tablespoons?) (pantry)
Vegeta to taste (or salt and pepper) - can find this in the european section of ethnic markets - look in the polish section.  It adds "Umani" to the dish.

Soak beans overnight, changing water a few times.  In the morning put beans in a crockpot and cover with at least three inches of water, set to low and let cook for 8 - 10 hours.

Dice onions and cube chicken.  Heat vegetable oil in soup pot and cool chicken until done, add onions and garlic and cook until both are soft.  Add spices and cook until they bloom (you can smell them get hydrated in the oil/juices).

Add water, bullion cubes, diced tomatoes, salsa verde and beans WITH the cooking liquid from the crock pot.  Bring to a boil, turn down to a simmer.  Pull a cup out and mix with corn starch to form a slurry - add back to pot to thicken chili.  Check for seasoning and add more water or spices as needed.

If you want to get fancy you can top with sour cream, shredded cheese, fresh cilantro, corn chips etc.  We usually eat it as is.