White Bean Chili

by |

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.



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