"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

White Bean Chili Recipe

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This recipe for White Bean Chili, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Thursday, October 2, 2008


1 med. onion, chopped
1 T. olive oil
2 garlic cloves, minced
8 chicken breast halves
3 c. water
1 t. each, salt and pepper
2 t. ground cumin
1 t. chili powder
1 t. dried oregano
14 1/2 oz. can chicken broth
4 (15 oz.) cannellini or great Northern beans
16 oz. frozen shoepeg white corn
9 oz. chopped green chiles
3 T. lime juice
GARNISH: fresh cilantro sprigs

Saute chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic and saute 2-3 minutes. Skin and bone chicken; cut into bite-sized pieces and cook, stirring constantly, until lightly browned. Stir in water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done. Rinse, drain and divide beans. Place 2 cans of beans in a blender; add broth and process until smooth, stopping to scrape down sides. Stir bean puree, remaining 2 cans of beans, corn and chiles into chicken mixture in Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated. Stir in lime juice just before serving. Garnish. Note: May use a handheld submersion blender to puree the beans and broth.




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