White Bean Chili is just the thing for a cold winter day!
1 lb dried navy beans
5 cup chicken stock
4 tablespoon (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 whole green chilies (canned), chopped or jalapeno peppers
1 lb skinless boneless chicken breast, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoon ground black pepper
1/2 teaspoon white pepper
red pepper flakes, to taste
1/2 bunch cilantro, chopped
Wash beans, cover with water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock. Bring to a boil. In saucepan, heat butter and saute garlic, onion, and chilies for 5 minutes. Add to bean pot. Add chicken, cumin, oregano, black pepper, white pepper, red pepper, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with corn bread.
Makes 10 – 15 servings. Recipe courtesy of Paula Deen.