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White Bean Chili
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.
Course Main
Cuisine American
Keyword beans, chili
Prep Time 2 hours hours
Cook Time 2 hours hours
Total Time 4 hours hours
Servings 10
Calories 298 kcal
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.
Calories: 298 kcal | Carbohydrates: 34 g | Protein: 23 g | Fat: 8 g | Saturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 45 mg | Sodium: 230 mg | Potassium: 873 mg | Fiber: 12 g | Sugar: 4 g | Vitamin A: 182 IU | Vitamin C: 2 mg | Calcium: 94 mg | Iron: 4 mg