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White Bean Chili Recipe

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This recipe for White Bean Chili, by , is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynn Davis


1 pound dried navy beans, or 4-5 cans
5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chiles (fresh or canned)
1 pound boneless, skinless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper
pinch red pepper flakes
1/2 bunch cilantro leaves, chopped
2 tablespoons Italian seasoning
2 packages Lipton dry cream of chicken soup mix
1 package chili mix

If using dried navy beans, rinse the beans well, cover with cool water, and soak for 2 hours. Drain. Put the beans in a large pot with the chicken stock and bring to a boil over high hear. In a saucepan, heat the butter over medium het. 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, cilantro, Itailian seasoning, dry soup mix, and chili mix. Lower the heat too medium and cook, stirring occasionally, for approximate 1 1/2 hours. Serve with cornbread, if desired. Mash extra can of beans and add to pot.




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