White Bean Chicken Chili

Super Bowl is soon… why not make a bowl of this yummy chili? This recipe is super easy , economical and a great variation from traditional chili recipes. Full of flavor too! Perfect recipe for your family football gathering!

White Bean Chicken Chili

Yield: 10 – 12 servings

Ingredients:

1 pound dried navy beans
Water
6 cups chicken stock
2 – 3 tablespoons olive oil
3 – 4 cloves garlic, minced
2 medium onions, diced
1 ½ pounds ground (or finely diced) chicken breast
1 6-ounce can green chilies, chopped
1 15-ounce can green enchilada sauce
1 15-ounce can petite diced tomatoes, drained well
1 tablespoon cumin
1 tablespoon dried oregano
1 teaspoon white pepper
1 teaspoon kosher salt
½ cup fresh cilantro, finely chopped
2 tablespoons lime juice
Optional:
1 cup sweet corn, canned or frozen
Chopped fresh jalepeno pepper

Equipment needed:

· Cutting board

· Chef knife

· Large 5 – 6 quart soup kettle

· Can opener

· Measuring spoons

· Strainer

· Rubber spatula

· Soup ladle

I enjoy white chili with its’ hearty flavors! Great change from the traditional chili I normally make too! This recipe is less expensive too, as it uses dried beans instead of canned. I have used canned beans on occasion, when I’m in a hurry too, but love the rich flavor of fresh beans. If you know how to open a can and use basic knife skills... this recipe is for you! Let’s gather your supplies and get cooking!

If using dried beans…

First step that makes the chili making process quicker is soaking the beans! Place the pound of beans in a medium sized bowl and cover with water, 2 inches above the beans. Allow them to soak for at 4 – 6 hours or overnight. This will plump them up as they absorb the water and softens the beans = Reduced cooking time. When in a time crunch, I have also placed the beans in a large sauce pan, cover with water, simmer them for a half hour and allow them to sit in the warm water while I prep the other ingredients. Up to you ... but I prefer soaking overnight... less cooking! When the beans are softened or most of the water is absorbed, drain the excess liquid and set them aside.

Start the chili process….

1) Begin by prepping the onions and garlic. Place the olive oil in the bottom of a large soup kettle with the onions and garlic. Saute for 5 minutes over medium high heat.

2) I started using ground chicken to quicken the prep time. (If using boneless, skinless breasts...slice and chop into small 1/2-inch cubes.) Add the chicken and continue cooking until the meat is no longer pink, about 7 - 10 minutes.

Now comes the easy part...

3) Super simple so far?? Now add everything else and letting it cook! Add the chopped green chilies and the can of enchilada sauce, along with the seasonings, lime juice and drained canned or soaked beans. I know tomatoes aren’t white, but meal appeal is key and tomatoes provide color and flavor too! Give it a stir and allow to come to a boil over medium high heat.

Cooking is all about dovetailing your tasks!

4) So, while the chili is coming to a boil, finely chop the cilantro, as shown above and add to the simmering liquid. Cover and simmer until heated through or when soaked beans are softened into creamy yumminess! (Chili will be ready in about 60 – 75 minutes, depending on the softness of the beans to start.)

** If desiring a spicier chili, finely chop 1⁄2 - 1 jalepeno pepper or a few dashes of cayenne, and add to the mix. My hubby loves corn, so I often add a drained can or 1 cup of frozen too! Chili is so versatile... add what you want!

Your chili is ready!!

Slice up a jalepeno pepper or two, a dollop of sour cream & extra cilantro ... Enjoy!