Master White Bean Chili
Master White Bean Chili recipe
Yield
4 servingsPrep
8 hrsCook
2 hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Beans | |||
| 1 | pound |
beans
white navy |
|
| 1 | small |
sweet red bell peppers
red, diced |
*
|
| 1 | small |
sweet red bell peppers
green, diced |
*
|
| 1 | medium |
onions
spanish, diced |
|
| 2 | tablespoons |
olive oil
|
|
| 7 | cups |
chicken broth
|
|
| 2 | cloves |
garlic
diced |
|
| 2 | teaspoons |
cumin
or to taste |
|
| 3 | teaspoons |
chili powder
or to taste |
|
| 3 | each |
tomatoes
chopped |
|
|
salt and black pepper
to taste |
*
|
||
| Chicken | |||
| 3 | wholes |
chicken
breast, bone-in |
*
|
| 2 | tablespoons |
olive oil
|
|
| 1 | teaspoon |
chili powder
|
|
| 1 | teaspoon |
cumin
|
|
| 1 | tablespoon |
garlic
diced |
|
| 2 | tablespoons |
cilantro
chopped, fresh |
|
| Salsa topping | |||
| 4 | each |
quesadillas
or corn bread |
* |
| 1 | each |
cilantro
fresh, chopped, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Beans | |||
| 453.6 | g |
beans
white navy |
|
| 1 | small |
sweet red bell peppers
red, diced |
*
|
| 1 | small |
sweet red bell peppers
green, diced |
*
|
| 1 | medium |
onions
spanish, diced |
|
| 3E+1 | ml |
olive oil
|
|
| 1.7 | l |
chicken broth
|
|
| 2 | cloves |
garlic
diced |
|
| 1E+1 | ml |
cumin
or to taste |
|
| 15 | ml |
chili powder
or to taste |
|
| 3 | each |
tomatoes
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Chicken | |||
| 3 | wholes |
chicken
breast, bone-in |
*
|
| 3E+1 | ml |
olive oil
|
|
| 5 | ml |
chili powder
|
|
| 5 | ml |
cumin
|
|
| 15 | ml |
garlic
diced |
|
| 3E+1 | ml |
cilantro
chopped, fresh |
|
| Salsa topping | |||
| 4 | each |
quesadillas
or corn bread |
* |
| 1 | each |
cilantro
fresh, chopped, for garnish |
*
|
Directions
For the beans:
Soak beans overnight in water to cover.
Drain.
Over low heat, stir peppers and onion in olive oil for one minute.
Add beans and sauté over medium heat for 5 minutes, stirring constantly.
Add stock, garlic, cumin and chili powder.
Simmer, uncovered, until beans are soft, about 1½ hours, adding more broth as necessary.
Stir in tomatoes about 20 minutes before beans are done and season to taste with salt and pepper.
To Roast the chicken:
Crack the breast bones to flatten.
Rub breasts with oil and season with remaining ingredients.
Then roast in a preheated 350℉ (180℃) oven about 30 minutes, being sure not to overcook.
Cool slightly and remove meat form bones.
(If boneless breasts are used, grilling is preferable since they would dry out quickly if roasted.)
To Serve: Place a generous portion of beans in large, flat soup bowl.
Slice chicken thinly, keeping skin on (skin may be removed, but some of the seasoning will be lost) and place on top of the beans.
Garnish with salsa, sour cream, cilantro, and a warm quesadilla.
Make quesadillas by topping a soft flour tortilla with about ¼ cup grated cheddar cheese, 2 tablespoons sour cream, and hot peppers to taste.
Fold each into quarters and warm through in a 350℉ (180℃) oven.
