White Chili
White Chili is rated
out of
5 by
3.
Prep Time:
15 minutes
Cook Time:
125 minutes
Servings:
6
Serves 6.
Soaking dried beans softens them and helps to ensure even, thorough cooking. Once the beans come to a boil, skim off the foam that rises to the top and reduce the heat so the water is simmering. Slow cooking is essential because boiling the beans will cause their skins to split.
Ingredients:
- 1 lb. dried Great Northern beans
- 4 cups fat-free, low-sodium chicken broth,
plus more as needed - 2 medium yellow onions, chopped
- 3 garlic cloves, minced
- 1/2 cup canned diced green chilies
- 2 tsp. ground cumin
- 1 1/2 tsp. dried oregano
- 1 tsp. ground coriander
- 1/4 tsp. ground cloves
- 1/4 tsp. cayenne pepper
- 1 tsp. salt
- 8 oz. grilled chicken breasts, cut into
1/4-inch-wide strips - 3/4 cup grated low-fat Monterey jack cheese
Directions:
Pick over and discard any misshapen beans and stones. Rinse the beans and drain. Cover the beans with water and soak overnight. Drain and rinse.
In a large heavy pot over high heat, combine the beans, the 4 cups broth, half the onions and the garlic and bring to a boil. Reduce the heat to low, cover and simmer gently, adding more broth as needed, until the beans are very tender, 1 1/2 to 2 hours. Stir in the remaining onions, the chilies, cumin, oregano, coriander, cloves, cayenne and salt. Cover and cook for 30 minutes more. Add the salt during the last 10 minutes of cooking.
Just before serving, add the chicken and cook until heated through. Ladle the chili into warmed individual bowls and top each serving with 2 Tbs. of the cheese.
In a large heavy pot over high heat, combine the beans, the 4 cups broth, half the onions and the garlic and bring to a boil. Reduce the heat to low, cover and simmer gently, adding more broth as needed, until the beans are very tender, 1 1/2 to 2 hours. Stir in the remaining onions, the chilies, cumin, oregano, coriander, cloves, cayenne and salt. Cover and cook for 30 minutes more. Add the salt during the last 10 minutes of cooking.
Just before serving, add the chicken and cook until heated through. Ladle the chili into warmed individual bowls and top each serving with 2 Tbs. of the cheese.
Serves 6.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
Consumer2 from
Excellent spice combination
I wanted to use canned beans, so I worked this recipe backwards. I cooked the chicken, then added the onions, garlic, and spices. Then at the end I added 2 cans of white beans (no need to add water or broth since I wasn’t cooking dry beans). It was a one-pot meal, so clean up was easy. The combination of the spices is really good. I thought it was spicy, but my husband didn’t think it was. I almost wanted to add raisins to mine which would have gone well with the cloves. My son who is a picky eater went back for a second helping so it satisfied his discriminating palate.
Date published: 2018-12-22
Rated 2 out of
5
by
RebeccaZ from
Lacked Flavor
I was interested in this recipe because it had cloves, which is something that I've never quite seen before in chili, so I decided to give it a shot. Even with Monterrey Jack cheese and avocado, I found the dish to be fairly bland and the cloves to be a tad overpowering.
Date published: 2016-03-21
Rated 5 out of
5
by
Ruffages from
White Chili
I have been using (almost) the exact recipe (minus the coriander, but now I'll have to add it) since 1990. I found it in the San Jose Mercury News. Never a fan of dried beans, it looked intriguing and I tried it. AWESOME. Over the years, I have spiced it up by using fresh jalapenos which CAN often be pretty mild so I always try them to verify that they'll add the correct amt of heat.
I've served this frequently and have gotten rave reviews.
Date published: 2013-01-10