White Bean Chili

White Bean Chili

  • 1 pound dried navy beans (2 cups)
  • 6 c. chicken stock
  • 4 Tbsp. (1/2 stick) butter
  • 1 Tbsp. minced garlic
  • 3/4 c. diced onion
  • 1-1/2 green chilies chopped, OR, 1 small can diced chilies
  • 1 pound skinless boneless chicken breast, finely chopped, OR 1 (12.5 ounce) can
  • 1-1/2 Tbsp. ground cumin
  • 1 Tbsp. dried oregano
  • 1-2 tsp. pepper
  • 3/4 tsp. white pepper
  • 1/2 bunch cilantro, chopped (optional)


  1. Wash beans, cover with water and soak for minimum 2 hours to overnight.
  2. Drain and rinse beans.
  3. Place beans in a large stock pot with chicken stock. Bring to a boil.
  4. In saucepan, heat butter and saute garlic, onion, chilies for 5 minutes. Add to bean pot.
  5. Add chicken, cumin, oregano, black pepper, white pepper, and cilantro.
  6. Lower heat to medium and cook, stirring occasionally, for approximately 1-1/2 hours.
  7. Serve with cornbread.