White Bean and Chicken Chili |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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A great change from regular tomato based chili. This doubles great! Ingredients:
1 lb dried navy beans |
6 cups chicken broth |
4 tablespoons butter |
1 tablespoon minced fresh garlic |
1/2 onion, diced |
1 1/2 cups diced green chilies (canned, undrained) |
1 lb chicken breast (diced and sauteed with 1 clove garlic, salt and pepper till browned) |
1 tablespoon gound cumin |
1 tablespoon oregano |
1 -2 teaspoon ground black pepper |
1 pinch red pepper flakes |
1/2 bunch cilantro leaf, chopped |
salt |
sour cream |
green onion |
grated monterey jack cheese |
Directions:
1. Rinse beans and place in a bowl 3 times as big as the beans fill it.
2. Cover the beans with cool water 2-3 inches past the top of the beans.
3. Soak over nite.
4. Next day drain and place in large pot with chicken broth ,cover with a lid and bring to a boil.
5. Cook for about 45 minutes to an hour.
6. While beans are cooking place butter in a saute pan and melt.
7. Add garlic, onions, and chilis and saute till onions are soft.
8. Add chili mixture to beans and then add chicken, cumin, oregano, and peppers.
9. Cook for 1/2 hour and add cilantro.
10. garnish as desired and serve with corn chips or corn bread.
11. Time does not include soak time.
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