I've run across a great recipe for a different kind of chili. This one is made with navy beans and chicken, and my family loves it!
1 lb. great northern or navy beans, soaked
1 medium onion, chopped
3 cloves garlic, minced
2 4-oz. cans green chilies
2 tsp. ground cumin
1 tsp. oregano
1 1/2 tsp. cayenne (I use a little less than this - it's very spicy!)
1/2 tsp. salt
2 lbs. boneless, skinless chicken breasts
14 1/2 oz. can reduced-sodium chicken broth
1 cup water
Put beans in medium pan and cover with water. Bring to a boil; reduce heat and allow to simmer 20 minutes. Cut chicken into 1-inch pieces and brown if desired. put all ingredients in crock pot. Stir to mix thoroughly. Cover, cook on low 10-12 hours or on high 4-6 hours.