Dinner: White Bean Chili

Not your average red chili, Paula's white chili has navy beans, chicken and chilies but not a tomato in sight.

Ingredients

1 lb dried navy beans
6 cups chicken stock
4 tablespoons butter
1 tablespoon garlic, minced
3/4 cup onion, diced
1 jar green chilies, chopped
1 lb chicken, boneless, skinless, finely chopped
1 1/2 tablespoons ground cumin
1 tablespoon dried oregano
2 teaspoons black pepper
1/2 bunch fresh cilantro
cornbread, for serving
Paula Deen Hot Sauce, for serving
grated cheese, of your choice, for serving
sour cream, for serving

Instructions

Wash beans, cover with water and soak for overnight. Drain.
Place beans in a large pot with chicken stock. Bring to a boil. Meanwhile, in a saucepan, heat butter and sauté garlic, onion, chicken, salt and pepper for 5 minutes. Add cumin, oregano and jar of green chilies.
Add chicken and vegetable mixture to beans and chicken stock, and stir to combine. Bring to a boil, then, lower heat to medium, cover, and cook, stirring occasionally, for 2 - 2 1/2 hours.
Garnish with fresh cilantro. Serve with cornbread, hot sauce, grated cheese and sour cream.

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