This recipe serves 16. I usually halve it. I like to make it with left over roast chicken or use a couple of poached chicken breasts.

Chicken Chili Blanco

4 cups cooked navy beans (we like the 15 bean mix)
1 1/2 pounds cooked chicken meat, shredded or diced
1 large onion, diced
1 large green bell pepper, diced
1 large red bell pepper, diced
1 large yellow bell pepper, diced
3 Tblsp oil, to cook vegetables
1 can chopped green chiles, drained
1/4 cup garlic, finely chopped
2 bay leaves
6 cups chicken stock
1 teas. garlic powder
1 teas. onion powder
1/2 cup sugar (or less to taste)
5 dashes hot sauce (such as Tabasco)
2 cups canned diced tomatoes, drained
3 Tblsp chili powder
1/3 cup cumin powder
salt and pepper to taste

Beans: Soak one pound navy beans overnight. Drain and cover 1 inch with salted water and cook until tender. Drain and cool. I think you might be happy with canned navy beans, if you want to shorten the time.
Chili: In 5 quart soup kettle, heat oil and saute onion and peppers until soft. Add chicken stock, chiles, canned tomatoes and all seasonings. Add beans after mixture simmers. Add chicken 10 minutes after chili simmers again. If chili seems to thick, add more chicken stock. Simmer 20 minutes, serve.

Note: We like to keep it warm in the crock pot for parties. It is yummy with tortilla chips, dipped, or crushed on top. If you like more heat, add more hot sauce or a little chopped dried hot pepper with the seasonings. For chicken stock I just use canned and it seems to have worked fine.
So good on a cold day!