White Bean Chili Recipe - Cooking Index
1 lb | 454g / 16oz | Dried navy beans |
5 cups | 1185ml | Chicken stock |
4 tablespoons | 60ml | Butter - (1/2 stick) |
1 tablespoon | 15ml | Minced garlic |
3/4 cup | 46g / 1.6oz | Diced onion |
1 1/2 cups | 219g / 7.7oz | Chopped green chiles (fresh or canned) |
1 lb | 454g / 16oz | Boneless skinless chicken breasts - finely chopped |
1 tablespoon | 15ml | Ground cumin |
1 tablespoon | 15ml | Dried oregano |
1 teaspoon | 5ml | Freshly-ground black pepper - (to 2) |
1/2 teaspoon | 2.5ml | Freshly-ground white pepper |
1 | Red pepper flakes | |
1/2 | Cilantro leaves - chopped |
Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock and bring to a boil over high heat.
In a saucepan, heat butter over medium heat. Add garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans.
Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.
This recipe yields 10 to 15 servings.
Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1C04) - from the TV FOOD NETWORK
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