White Bean Chili

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Paula Goes Spicy

Rated: 5 stars out of 5Rate itRead users' reviews (185)

RECIPE
COMMENTS & REVIEWS(185)

Cook Time:
1 hr 45 min
Level:
Easy
Yield:
10 to 15 servings

Times:

Prep: 20 min
Inactive Prep: 2 hr 0 min
Cook: 1 hr 45 min
Total:: 4 hr 5 min

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

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Comments & Reviews

recipe White Bean Chili
Marcie altadena, CA 11-03-2009
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Crowd Pleaser
Rated: 5 stars out of 5

I served this on Halloween and everyone loved it!!! It's very taste and easy to prepare in a crockpot.
recipe White Bean Chili
Brad Fort Mill, SC 09-06-2009
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Very Very Good!
Rated: 5 stars out of 5

Excellent and different. I agree with the other reviews-soak your beans longer than 2 hours, I would double that. While I... tasted the recipe at 20 minutes to go in cooking time, it was good, but it did need some thickening. I added 1 block of Monterey Jack Cheese at the end and a 1/4 cream. It gave it a silky smooth finish. Let it sit for an hour. I just came back to it after we finished and it tastes even better, the flavors had a chance to really bind and it is just great! Thanks Paula!Read more
recipe White Bean Chili
Christie Celina, TX 07-18-2009
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Not sure
Rated: 3 stars out of 5

I must have done something wrong on this one. My friend made it and everyone was raving about how good it was. I made it and... I didn't like it. The consistency was like chili, but the beans seemed mushy. I followed the recipe exactly so I'm not sure what went wrong? Read more
recipe White Bean Chili
monica lisle, IL 07-01-2009
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Warm winter comfort food !!
Rated: 4 stars out of 5

Well, it is summer here but I decided to try this anyway. It is pretty good, but needed some tweeking. It definitely calls... for some salt and I added a 28 oz. can of stewed tomatoes, which added flavor but also made the appearance more appealing. I cooked it on low for at least a couple of hours and added cheddar cheese on the top before serving.Read more
recipe White Bean Chili
null null, null 06-27-2009
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Definitely Not Boring or Old Folks Home Chili
Rated: 5 stars out of 5

Ya know Very, there is a huge difference between the cooking styles of Bobby Flay and Paula Deen. If you want spicy,... southwestern chili then why are you looking at Paula Deen recipes? This is obviously a southern version. From reading your email sounds like you are auditionling for your own show. Maybe you should go to manners class first. I dont really care for rude people. I found this recipe to be very good just as written. My entire family enjoyed it. I will definitely make it again.Read more
recipe White Bean Chili
Very omaha, NE 06-14-2009
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Boring
Rated: 2 stars out of 5

Make Bobby Flay's salsa verde from his chicken enchilada recipe. Put half of it in this recipe while leaving out everything... but the chicken, beans and chicken broth. Cook over low heat for 3 hours stirring occasionally. There is no way beans, even soaked overnight which they should be, are going to cook down enough in 1 1/2 hours. The times for some of these recipes are ridiculous! Freeze the remaining salsa verde. To use up the remain salsa in the future, throw it in with 3 boneless, skinless chicken breasts and two cups of chicken broth. Cook all day in a crock pot. At the end, make a roux of 2 tablespoons of flour and 2 tablespoons vegetable oil. Get the roux fairly brown. Mix in and let the mixture thicken up. Serve as a enchilada on whole grain tostadas with cheddar or Monterey Jack cheese inside and on top. Heat in a microwave to melt the cheese, garnish with sour cream. Paula Deens chili might be good for an old folks home, but some of us want some flavor! Read more