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Old Ebbitt Grill's White Bean Chili

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Submitted by gardenelf

Old Ebbitt Grill’s White Bean Chili recipe

YIELD

4 servings

PREP

30 min

COOK

110 min

READY

140 min

Ingredients

1 453.6
POUND G NAVY BEANS
1 1
SMALL SMALL SWEET RED BELL PEPPERS
diced
1 1
SMALL SMALL GREEN BELL PEPPERS
diced
1 1
MEDIUM MEDIUM SPANISH ONIONS
diced
2 3E+1
TABLESPOONS ML OLIVE OIL
7 1.7
CUPS L CHICKEN BROTH
2 2
CLOVES CLOVES GARLIC
diced
2 1E+1
TEASPOONS ML CUMIN
or to taste
3 15
TEASPOONS ML CHILI POWDER
or to taste
3 3
EACH EACH ITALIAN PLUM (ROMA) TOMATOES
chopped
1
X SALT AND BLACK PEPPER
to taste *
For the chicken
3 3
EACH EACH CHICKEN BREASTS
bone in
2 3E+1
TABLESPOONS ML OLIVE OIL
1 5
TEASPOON ML CHILI POWDER
1 5
TEASPOON ML CUMIN
1 15
TABLESPOON ML GARLIC
diced
2 3E+1
TABLESPOONS ML CILANTRO
fresh
1
X SALSA
for topping *
4 4
PIECES PIECES CORNBREAD
1
X CILANTRO
chopped fresh, 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℃) F 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 893g (31.5 oz)
Amount per Serving
Calories 759 33% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 104mg 35%
Sodium 1660mg 69%
Total Carbohydrate 27g 27%
Dietary Fiber 11g 43%
Sugars g
Protein 92g
Vitamin A 44% Vitamin C 99%
Calcium 18% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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