White Bean Chili

Name: White Bean Chili
Yield: serves 10 to 15
Ingredients: 1 pound dried navy beans; 6 cups chicken stock; 4 tablespoons (1/2 stick) butter; 1 tablespoon minced garlic; 3/4 cup diced onion; 1 1/2 green chilies (fresh or canned), chopped; 1 pound skinless boneless chicken breast, finely chopped; 1 1/2 tablespoons ground cumin; 1 tablespoon dried oregano; 1 to 2 teaspoons ground black pepper; 3/4 teaspoon white pepper; 1/2 bunch cilantro, chopped

December 14, 2011

Recipe information

Yield
serves 10 to 15

Ingredients

1 pound dried navy beans

6 cups chicken stock

4 tablespoons (1/2 stick) butter

1 tablespoon minced garlic

3/4 cup diced onion

1 1/2 green chilies (fresh or canned), chopped

1 pound skinless boneless chicken breast, finely chopped

1 1/2 tablespoons ground cumin

1 tablespoon dried oregano

1 to 2 teaspoons ground black pepper

3/4 teaspoon white pepper

1/2 bunch cilantro, chopped

Preparation

Wash beans, cover with water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock. Bring to a boil. In saucepan, heat butter and sauté garlic, onion, and 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 corn bread.

Paula Deen's Kitchen Classics