White Bean Chili

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I tried this recipe. I soaked the beans over night to be sure they'd be ready the next day. I cooked the chilli for 5 hours and the beans were still firm!! I was in a chilli cook-off at work so by noon, I had to serve it. The flavor was awesome but I still can't understand why it would take so long for the navy beans to cook when I actually soaked them! Very dissappointing, I'll use canned beans next time. I will definitely try again, can't beat the flavor.

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I make this recipe all the time for tailgating and work. I took the other users' advise and have used 2 cans of canneloni beans or great northern beans instead of soaking the dry beans.I only use a box of chicken stock instead of the 5 cups. It comes out great every time! It's a wonderful alternative to regular chilli and has great flavor. It's very hearty and the heat sneaks up on you for a nice kick! It's one of my husband's favorite dishes.

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Delicious! However, if you use canned beans you do not need as much stock-3 cups will probably suffice. I just thickened with a roux. I also added chili powder because I prefer that flavor even in a white chili. I added avocado, lime squeeze and cilantro to my bowl at the end since my husband and kids don't care for those things. Easy to make and easy to make any substitutions and still taste wonderful!

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I have fixed this many times and my family and I love it. I have tried many different versions but this one is the best. Simple and delicious!

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I love this recipe...it is delicious as-is or you can flavor it up more (or less ....it freezes well...so we eat it one day (or so and then freeze individual servings to have later...it is very good for anyone watching their weight cuz the only fat is the butter and you can really minimize that and skim the cold chili if need be.

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In response to Dernhelm916, table salt (NaCl is neutral, not acidic nor basic. I cook rice in chicken stock (salted or salted water all the time. I cook pasta in salted water all the time. There must have been something else going on there for your beans to not be cooking. I know my mom soaks her beans over night. Maybe that will help next time?

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This white bean chili adapts well to a slow cooker. Excellent source of fiber and other nutrients. Replace the butter with a bit of olive oil to saute the vegetables before adding to the bean pot. I used ground turkey and, yes, chicken broth--low sodium. It tasted great and the grandkids liked it too, especially with crumbled corn chips on top.

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The recipe needs to emphasize the chicken STOCK needs to be unsalted. I used chicken Broth, NOT The same thing. The salt in the broth prevents the beans from cooking.
We were able to "save" it by adding a small amount of baking soda to it to neutralize the acidly, but then you need to stop the beans again or they go mushy. Several other recipes have canned tomatoes or tomato paste, by adding an acid back in, this will help to stop the the beans from over cooking.

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Wonderful blend of flavors. The cook time for raw beans is way off. Raw beans, of any kind, must simmer a minimum of 4 hours to tenderize. Also at the end of the 4 hours the squeeze of 1 fresh lime is essential.

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No variations with this one. It is perfectly delicious!