White Bean Chili

Total Time:
4 hr 5 min
Prep:
20 min
Inactive:
2 hr
Cook:
1 hr 45 min

Yield:
10 to 15 servings
Level:
Easy

Ingredients
  • 1 pound dried navy beans
  • 5 cups chicken stock
  • 4 tablespoons (1/2 stick) butter
  • 1 tablespoon minced garlic
  • 3/4 cup diced onion
  • 1 1/2 cups chopped green chiles (fresh or canned)
  • 1 pound boneless, skinless chicken breasts, finely chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 to 2 teaspoons ground black pepper
  • 1/2 teaspoon white pepper
  • Pinch red pepper flakes
  • 1/2 bunch cilantro leaves, chopped
Directions

Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Put the beans in large pot with the chicken stock and bring to a boil over high heat.

In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add the chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.


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Pairs Well With
Lager

Crisp, refreshing light beer

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4.6 249
The chili turned out great. Very satisfying on a dark chilly night. I used canned navy beans and added an extra cup of stock. I don't think this chili should cook more than 1 hour as it started to clump up a little after 1 hour. item not reviewed by moderator and published
This chili left a bit to be desired. If you are using dried beans, I would soak them for about 5 hours, and definitely up the stock! Our beans were edible, but drier than we wanted. Also, I think it needs a bit more depth. The only flavors we got were beans, chicken and cumin. What happened to all the yummy chiles, oregano, onions and garlic I put in there? Will try and see if the flavors improve overnight, but overall, not a fan. item not reviewed by moderator and published
BEST WHITE CHILI EVER!!! THANKS PAULA!!! item not reviewed by moderator and published
White beans from Paula Dean go figure item not reviewed by moderator and published
I did the recipe as it stated from scratch, no cans. By the time the beans were completely cooked the chicken was mush throughout and the jalapenos were non-existant. I recommend cooking the beans first or using canned because it cooks too long with dry beans and ruins the rest of the dish. Also had to use 8 ccups of broth due to 1 pound of beans (too many)soaked up all 5 cups this recipe called for. item not reviewed by moderator and published
Make this all the time during winter, excellent every time. Pot doesn't last more than 2 days with just me & spouse. Thanks again Paula for another "GREAT" recipe item not reviewed by moderator and published
I made this recipe for my 2nd annual chili cook-off party and won FIRST PLACE. It really was absolutely delicious and so different from all the other submissions at my party. Thank you Paula Deen! item not reviewed by moderator and published
I didn't have any green chilies or white pepper. And I used 1 can of garbonzo beans and 1 can of white Northern beans (all I had), and this was absolutely super! It's a WOW recipe for sure! This would even make 'broccoli' taste good... may try it, lol. Thanks Paula. item not reviewed by moderator and published
Great Chili! I used two cans of great northern white beans since I didn't have any dry beans. Poblano and jalapeno for the green chilis. Red and Vedallia onion. Keeper recipe! item not reviewed by moderator and published
Very good as is, no variations - I recommend. item not reviewed by moderator and published
I also 'smashed the beans' beforeputting in the pot because we don't like the 'whole bean' in foods, and it came out nice and thick... instead of soupy like others have cooked it. item not reviewed by moderator and published

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