I will take NO credit for this recipe other than finding it on the internet. I was watching a cooking show and Paula Deen shared this gem of a dish--White Bean Chili. Quick, easy and yummy! Here's what you'll need:
1 pound dried navy beans
5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic--(I like garlic, I used 4 large cloves)
3/4 cup diced onion
1 1/2 cups chopped green chiles (fresh or canned)--(I just used 4-5 jalapenos)
1 pound boneless, skinless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons white pepper (black pepper is fine)
Pinch of red pepper flakes
1/2 bunch of cilantro leaves, chopped
You'll see that I did alter the recipe slightly to suit my families tastes. I have kids so the chili can't be too "hot" or they won't eat it. I used jalapenos and only 4 or 5 of them which is far less than the recipe calls for. I also took the seeds out to reduce the overall heat of the dish. I did not use the red pepper flakes--again, to control the heat. I do want to note that if you've never used cilantro before you will want to be careful. While cilantro has a wonderful and distinct flavor, if you use too much it adds a "soapy" flavor to the dish (any dish, not just this one). Odd, I know, but true. Careful on the cilantro. Add a bit and taste a bit, that's the way to go.
My final note concerns the healthiness of this dish. Yes there is butter in it. If you consider a portion size and that there are 4 tablespoons spread out over every single portion then the amount of butter you are actually getting is negligible. Having said that, if you are concerned over saturated fats feel free to substitute a monounsaturated fat like olive oil instead of the butter.
Here's how you do it:
Rinse the beans well, cover with cool water and soak for 2 hours (this step can be omitted if you use canned beans). Drain. Put the beans in a large pot with the chicken stock and bring to a boil over high heat.
In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes.
Add chile mixture to pot with beans. Add the chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro.
Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. You can also just throw it all in a crockpot on high at this point and it will be ready in the same amount of time.
+My Baked Stuffed Life
+Michelle Morrissette Cucchiaro