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

Cook Time 2

Total Time 4

Servings

Calories 298kcal

Author Based on a recipe from Paula Deen

Equipment

Ingredients

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 ground white pepper
Pinch dried red pepper flake or more
2 tablespoons cilantro chopped plus more for garnish
Sour cream for serving

Instructions

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.

Notes

Serve with a little warmed cornbread.

Nutrition