2/1/12

White Chicken Chili Recipe with Dry Beans


By on 2/01/2012 10:58:00 AM

As many know, I am not a fan of a lot of processed foods. Too much sodium and too many preservatives come with the convenience of many cans and boxes. For months, I have sought a white chili recipe with chicken and great northern, or white, beans using dried beans rather than canned soup beans. I did not have much luck--so I created my own white chicken chili recipe with dried Great Northern Beans. (This works well with 3 c. of leftover cooked beans as well!)

Ingredients for White Chicken Chili with Dry Great Northern Beans
1 pound dried great northern beans, soaked according to package directions
32 ounce container of organic vegetable stock, or a homemade vegetable broth
6 cups of water
2 large chicken breasts cut into bite sized pieces
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
1/4 quarter teaspoon ground cumin
2 teaspoons butter
2 teaspoons extra virgin olive oil
1 large yellow onion chopped
1 tablespoon butter
2 cloves garlic minced
4 ounce can diced green chili peppers, or 3/4 c. seeded and diced fresh chili peppers of choice
2 tablespoon chili powder
3 teaspoons ground cumin
1 quarter teaspoon red pepper
1 cup frozen corn

Instructions for White Chicken Chili with Dried Great Northern Beans
Cook the Dry Great Northern Beans. Add the presoaked, Great Northern beans to a large soup pot. Add a 32 ounce container of Vegetable Broth or Stock along with 4-6 cups of water. Bring to a boil, reduce heat, cover and simmer for 2-4 hours over low heat until beans are tender. Add water in 1/2-1 c. quantities as needed during cooking. Remove 1 cup of the beans from pot. Smash that cup of beans with the back of a spoon and return to the pot. Cook for another 30 minutes.

Prepare the Chicken. Season the diced chicken with the salt, pepper, garlic and cumin. Add the butter and olive oil to a large skillet and heat until hot. Add the seasoned chicken and brown until chicken is no longer pink. Remove the chicken from the pan and add directly to soup pot with beans.

Saute Onions and Garlic. Add 1 TBSP. Butter to the chicken skillet to melt over medium-high heat. Add onions and saute until nearly translucent (3-4 minutes). Add garlic and saute an additional minute. Add onions and garlic to the bean and chicken mixture.

Add Chili Peppers and Spices. Stir in the green chili peppers, the chili powder, cumin, and red pepper. Cover and simmer for 30 minutes. If chili is dry, add a cup of water to reach a soup-like consistentcy.

Add Corn to the White Chili. Add the corn and simmer an additional 15-20 minutes, adding 1/3-1/2 c. additional water if necessary.

Top with shredded cheddar cheese, sliced jalapeno peppers and serve with corn bread and a green salad.

About Angela

Angela is a freelance writer and blogger, blessed with 3 daughters, 4 cats, 1 needy dog, and 1 very supportive husband.

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