White Chili Recipe

So if you haven’t figured it out yet, I love beans!  I think they are the most delicious, nutritious, and filling protein.  And, aside from my Super Bowl of Red Chili recipe, I also love to make white chili (white beans and chicken breast).  As always, you can omit the chicken altogether, or substitute with a meat alternative.

This particular recipe was inspired by Paula Deen’s White Bean Chili recipe, because I really liked the technique she uses, but I modified the ingredients (i.e., removed the butter) and doubled the number of servings to feed my hungry boys for a couple of days.  I make it winter and summer and, once again, it’s a great dish when I’m headed out of town for a few days.  It gets better after reheating it in the pot at least a couple of times!

Bon Appetit!

White Chili Recipe

Ingredients:

2 lbs. Great Northern dry beans, picked over

8 cups stock or broth (chicken or vegetable)

Hot water in a kettle on the stove

2 cups chopped sweet onion

2 T. chopped garlic cloves

2, 4.5 oz. cans of mild chopped green chiles

3 – 4 medium boneless, skinless chicken breasts (or about 1.5 lbs.), cubed

1 – 2 T. ground cumin

1 T. chopped parsley

½ tsp. hot pepper flakes

Directions:

Rinse the beans well, cover them with cool water and let them soak for 2 hours.

Fill a tea kettle or medium pot with water, and bring it to a boil on the stove, and keep it hot while cooking the chili.  You will use this hot water to add to the beans as they are cooking, and quickly absorbing the liquid.

Drain the beans and place them in a 6qt. stock pot or dutch oven, add the stock and bring it to a boil over high heat.  In a separate saucepan, heat some olive oil over medium heat, and sauté the garlic, onions, and chiles for at least 5 minutes.  Add this onion mixture to the beans and stir.  Add the cubed chicken breast, cumin, pepper flakes and parsley.  The 6 qt. pot should be filled to the top.  If not, add some of that hot water.

I don’t usually add salt because the stock is usually pretty salty on its own; and I serve cilantro as a condiment rather than cooking it in the chili (it tastes better).

Bring the bean mixture to a boil, then lower the heat enough that it continues to gently bubble and cook for at least 90 minutes or more.  Stir on occasion.  As the beans soak up the stock, keep adding hot water so the pot is always brimming full (you don’t want to bring the temperature of the chili down by adding cold water; you want to maintain the gentle boil by using hot water),

When the beans are done and the chili is nice and thick, taste and adjust the seasoning.  Serve hot with the usual condiments and trimmings (see my red chili recipe for a complete listing).  But, for some reason, white chili goes especially well over a hearty pasta … try it, you’ll like it!