I’ve never made white bean chili, but I’ve tasted a few variations. The weather is cold and windy, and it seemed like a good time for a new recipe. This one comes together pretty fast. It is based on several recipes I found and the ingredients I had on hand. We all thought it was pretty good and will make it again.
White Bean Chicken Chili
- 2 Tbsp. Extra Virgin Olive Oil
White Bean Chicken Chili
- 2 large onions, chopped
- 6 cloves garlic, minced
- 2 tsp. dried oregano
- 1 Tbsp. cumin
- 1 tsp. cayenne pepper
- 1 – 32 oz. box chicken stock (4 cups)
- 1 cup water
- 3-4 cups cooked chicken, diced (preferably the white meat)
- 5 cans Great Northern Beans, drained and rinsed
- 1/3 cup fresh cilantro, chopped
- 1 cup shredded cheese – Monterey Jack, white Cheddar, Pepper Jack. May also use sour cream instead.
Put it Together:
- Heat olive oil in large pot. Add onions and garlic. Sauté until slightly cooked – 3-5 minutes.
- Add oregano, cumin, cayenne pepper and mix thoroughly.
- Add broth, water, and chicken. Cook a few minutes until slow boil.
- Remove 1-2 cups liquid and pure two cans of drained, rinsed beans with an immersion blender or food processor. Add to soup.
- Add remaining 3 cans rinsed, drained beans and cook mixture 30 minutes or so to blend flavors.
- Stir in cilantro.
- Serve and top with cheese or sour cream.
Hot Peppers from our garden
I was at my sister’s this past week and she made chilil…. a nice dish to welcome the fall weather. It inspired me to make a pot of chili when I got home. Instead of my usual recipe where I marinate the meat overnight (which should be another entry), I put this together using hot peppers from our garden. Not sure what the variety of pepper it is, but it added a nice kick to the chili. Here’s a picture of the peppers in case anyone knows what they are (I didn’t plant them).
Here’s the recipe as I recall. There is no recipe to reference… just put it together as the mood suited me at the moment.
My New Chili Recipe
- 2 lbs. hamburger
- 1 Tbsp. Olive Oil
- 4-6 cloves garlic, minced
- 2 onions, chopped
- 3-4 stalks celery, chopped
- 2 14 oz. cans fire-roasted diced tomatoes
- 2 14 oz. cans dark red kidney beans, drained & rinsed
- 4 cups chicken broth
- 4+ hot peppers, minced (wear latex/vinyl gloves when you do this – voice of experience speaking. You are NEVER as careful as you think you will be.)
- 2 Tbsp. Ancho Chili Powder (much milder and a bit sweeter than regular chili powder)
Chili server with tortilla chips
- 1 Tbsp. Cumin powder
- 2 tsp. of oregano
- Sour cream or plain Greek yogurt (optional)
Putting it Together:
- Brown hamburger, seasoning with salt and pepper as desired & then set aside.
- Heat Olive Oil and then saute celery, garlic, and onions until soft. Add hamburger.
- Add Ancho chili powder, cumin, oregano and hot peppers. cook a few minutes.
- Add tomatoes, chicken broth, and kidney beans, mixing thoroughly.
- Cover and simmer 1-2 hrs to meld the flavors. Add water if it becomes too thick.
- Server with a dollop of sour cream or yogurt if desired.