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Master White Bean Chili

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Recipe

Master White Bean Chili recipe

 

Yield

4 servings

Prep

8 hrs

Cook

2 hrs

Ready

10 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Beans
1 pound beans
white navy
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1 small sweet red bell peppers
red, diced
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1 small sweet red bell peppers
green, diced
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1 medium onions
spanish, diced
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2 tablespoons olive oil
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7 cups chicken broth
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2 cloves garlic
diced
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2 teaspoons cumin
or to taste
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3 teaspoons chili powder
or to taste
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3 each tomatoes
chopped
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salt and black pepper
to taste
* Camera
Chicken
3 wholes chicken
breast, bone-in
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2 tablespoons olive oil
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1 teaspoon chili powder
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1 teaspoon cumin
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1 tablespoon garlic
diced
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2 tablespoons cilantro
chopped, fresh
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Salsa topping
4 each quesadillas
or corn bread
*
1 each cilantro
fresh, chopped, for garnish
* Camera

Ingredients

Amount Measure Ingredient Features
Beans
453.6 g beans
white navy
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1 small sweet red bell peppers
red, diced
* Camera
1 small sweet red bell peppers
green, diced
* Camera
1 medium onions
spanish, diced
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3E+1 ml olive oil
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1.7 l chicken broth
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2 cloves garlic
diced
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1E+1 ml cumin
or to taste
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15 ml chili powder
or to taste
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3 each tomatoes
chopped
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1 x salt and black pepper
to taste
* Camera
Chicken
3 wholes chicken
breast, bone-in
* Camera
3E+1 ml olive oil
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5 ml chili powder
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5 ml cumin
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15 ml garlic
diced
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3E+1 ml cilantro
chopped, fresh
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Salsa topping
4 each quesadillas
or corn bread
*
1 each cilantro
fresh, chopped, for garnish
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 676g (23.8 oz)
Amount per Serving
Calories 43343% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 1100mg 46%
Total Carbohydrate 16g 16%
Dietary Fiber 9g 35%
Sugars g
Protein 37g
Vitamin A 28% Vitamin C 34%
Calcium 12% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 
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