Diane's White Chili from The Joslin Diabetes Gourmet Cookbook posted to rec.food.cooking
http://groups.google.com/groups?q=chili+recipe&start=140&hl=en&lr=&ie=UTF-8&oe=UTF-8&selm=3s9hla%24atl%40bubba.NMSU.Edu&rnum=146

1 lb. Great Northern beans, rinsed and picked over
7 c. chicken stock
3 garlic cloves
2 med. onions, chopped
2 T. chopped fresh cilantro
2 T. chopped fresh flat-leaf parsley
1 bay leaf (opt)
1 t. oregano
1 t. crushed, dried thyme
1 T. ground cumin
2 T. chopped fresh mint or 2 t. crushed dried
1-2 small fresh jalapenos, seeded and chopped
2 lb. boneless, skinless chicken breasts

Condiments:  chopped red onion, sliced pickled okra, plain yogurt

Place beans in a large heavy pot.  Add cold water to cover beans by at 
least 3 inches.  Bring beans and water to a rapid boil;  boil for 2 min.  
Turn off heat and allow to sit, covered, for 1 hour.  Beans may also be 
soaked overnight in water to cover.

Drain beans.  Place 5 c. chicken stock in same pot.  Add garlic, onions, 
cilantro, parsley, bay leaf, oregano, thyme, mint, jalapeno, and beans.  
Bring to a boil.  Reduce heat and simmer until beans are very tender, 
stirring occasionally, about 2 hours.

Meanwhile, remove all visible fat from chicken.  In a large skillet, 
poach chicken breasts in remaining 2 c. stock until just tender, about 15 
min.  Cool and cut chicken into cubes.  Reserve stock and chicken.

When beans are tender, add chicken and 1 c. reserved stock.  Cook for 
15-20 min. until chicken is heated through, thinning chili with remaining 
reserved stock as needed )chili should be thick).  Ladle chili into 
bowls.  Top with condiments listed above.  

Makes 8 servings.
**Taken from The Joslin Diabetes Gourmet Cookbook