Terry's Backflash White Chili

Recipe Ingredients

		FOR THE BEANS:
1 lb	454g / 16oz	White navy beans
1 lb	454g / 16oz	Red bell pepper - diced (small)
1 lb	454g / 16oz	Green bell pepper - diced (small)
1 lb	454g / 16oz	Spanish onion - diced (medium)
2 tablespoons	30ml	Olive oil
7 cups	1659ml	Chicken stock
2		Garlic
3 teaspoons	15ml	Cumin
3 teaspoons	15ml	Chile powder
3		Plum tomatoes - chopped
		Salt and pepper
		FOR THE CHICKEN:
3		Bone-in chicken breasts
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Cumin
1 tablespoon	15ml	Garlic - diced
2 tablespoons	30ml	Fresh cilantro - chopped

Recipe Instructions

BEANS

Soak overnight in water to cover. Drain. Over low heat, stir peppers and onion in olive oil for one minute. Add beans and saute over medium heat for 5 minutes, stirring constantly. Add stock, garlic, cumin and chili powder. Simmer, uncovered until beans are soft, about 1 1/2 hour adding more broth as necessary. Stir in tomatoes about 20 minutes before beans are done and season to taste with salt and pepper.

CHICKEN

Crack the breast bones to flatten. Rub breasts with oil and season with remaining ingredients. Then roast in a preheated 350f oven about 30 minutes being sure not to overcook. Cool slightly and remove meat from bones. (If boneless breasts are used, grilling is preferable since they would dry out quickly if roasted).

Serving

Place a generous portion of beans in large flat soup bowl. Slice chicken thinly, keeping skin on and place on top of the beans. Garnish with salsa, sour cream, cilantro, and a warm quesadilla. Make quesadillas by topping a soft flour tortilla with about 1/4 cup grated cheddar cheese, 2 tablespoons sour cream, and hot peppers to taste. Fold each into quarters and warm through in a 350F oven.

Source:
Terry Light

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