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