I admit, I’m a huge fan of beef chili, so when I came across this recipe for white bean chili (with chicken?!) I was a little hesitant. Would I take a big spoonful and long for a nice piece of tender chuck instead?
This chili is very good. It’s herby, for sure, thanks to a sizable amount of oregano and fresh cilantro. The chicken is tender and tasty. I added a dollop of sour cream to bring a nice cool contrast.
I like to use my good ole trusty Dutch oven to make this chili and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
This awesome white bean chili gets even better the next day. So does my spicy white chicken chili.
White Bean Chili
- 1 pound dried navy beans
- 5 cups chicken stock plus more if needed
- 4 tablespoons unsalted butter
- ¾ cup sweet onion diced
- 1 tablespoon garlic minced
- 2 7 ounce green chiles chopped
- 1 pound chicken breasts boneless, skinless, chopped fine
- ½ tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground black pepper
- ½ teaspoon white pepper
- Pinch dried red pepper flake or more
- 2 tablespoons cilantro chopped plus more for garnish
- Sour cream for serving
- Soak beans in water for 2 hours. Rinse and drain well.
- Place beans in a large pot or Dutch oven and add chicken stock. Bring to a boil.
- Meanwhile, in a saucepan over medium high heat, melt the butter.
- Add the onion and saute for 3 minutes.
- Add the garlic and chiles and saute for another 2 minutes.
- Add onion mixture to beans, along with remaining ingredients except for the sour cream.
- Reduce heat to medium and let simmer for 1 1/2 hours, stirring occasionally. If the mixture gets too thin add a little bit more stock (or water).
- Serve topped with sour cream and cilantro.
Nutritional values are approximate.