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.