Search This Blog

Wednesday, November 13, 2013

White Bean Chili

So this recipe can be vegetarian or not.  It's up to you.  The original recipe calls for chicken and chicken broth.  I still use the chicken broth, but not always chicken.  You could easily make this with veggie broth.  Made this last night and will probably eat it for a few days because I love it.  It is a bit on the spicier side too so if you like it milder add less cayenne pepper and less green chile.  Also this chili is meant to be creamy, but is perfect without the cream too.  Like I said go your own way folks.  I usually do this in the Crockpot, but can easily be done on the stovetop too.  Enjoy.


1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 tsp chopped or minced garlic
1 Tbsp vegetable or canola oil
1 can (15-1/2 oz) great northern beans, rinsed and drained
1 can (15 1/2 oz) white cannellini beans, rinsed and drained
1 can (15 1/2 oz) navy beans, rinsed and drained
1 can (15 1/2 oz) whole kernel corn
1 can (14-1/2 ounces) chicken broth OR 2 tsp Better then Bouillon Chicken base and 16 oz water OR approximately the same amount of veggie broth
2 cans (4 ounces each) chopped green chilies OR about 3/4 of a C of 505 Green Chiles in the jar
1 tsp ground cumin
3/4 tsp dried oregano
1/2 tsp black pepper
almost 1/2 tsp cayenne pepper
1 C heavy whipping cream
sour cream and shredded cheddar or Monterrey jack cheese for toppings


    In a large saucepan, saute the chicken, onion and garlic powder in veggie oil until chicken is no longer pink (or just the onion and garlic).  Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
    Remove from the heat; stir in the cream and top each individual bowl with sour cream and cheese or whatever.

IF USING CROCK-POT, start by frying up the chicken, onion, and garlic in the veggie oil until the onion is see through.  Then toss all the ingredients in the slow cooker except for the cream, sour cream and cheese.  Stir it up well, put the top on and cook on low for about 6 hours.  At the 6 hr mark turn it off and add the cream.  Mix it well and serve.  If you desire a thicker soup add a tablespoon or two of cornstarch mixed well into the cream and then add the corn-starchy cream to the pot and leave on low for another 30 minutes to thicken. 


No comments:

Post a Comment