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.
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
- 3/4 cup sweet onion diced
- 1 tablespoon garlic minced
- 2 7 ounce green chiles chopped
- 1 pound chicken breasts boneless, skinless, chopped fine
- 1/2 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground black pepper
- 1/2 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.