White-Bean Chili with Five Spices

3/4 cup chicken stock

or canned low sodium chicken broth — fat skimmed and discarded
1 medium onion — minced

1 large clove garlic — minced

1/4 cup drained canned green chilies — coarsely chopped

3/4 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/8 teaspoon ground cloves

1/8 teaspoon cayenne pepper

Salt 32 ounces white kidney beans-(cannellini beans)

undrained (2 cans)

TO COOK AND SERVE: Bring chicken stock to boil in a large
skillet.
Add next 8 ingredients plus 1/2 teaspoon salt; cover and
simmer to blend flavors, about 10 minutes.
Add kidney beans; simmer
until heated through, about 3 minutes.
Serve immediately.