April's White Bean Chili

Submitted by Food Fan

"This is a winter favorite of my nephew Brandon. You can speed up this recipe by using canned navy beans, but some of the flavor will be lost."

 

• Ready In: 4hrs
• Ingredients: 14
• Serves: 10

ingredients

• 453.59 g dried navy beans
• 1419.54-1892.72 ml chicken stock
• 59.16 ml butter
• 29.58 ml garlic, minced
• 236.59 ml sweet onion, diced
• 177.44 ml green chili, canned and chopped
• 453.59 g boneless skinless chicken breast, chopped
• 22.18 ml ground cumin
• 14.79 ml dried oregano
• 9.85 ml ground black pepper
• 3.69 ml white pepper
• 4.92 ml salt
• 4.92 ml chili powder
• 4.92 ml cilantro

directions

1. Wash beans, cover with water, and soak for two hours.
2. Drain beans.
3. In a large pot, heat buter and saute garlic, onion, and chilies until tender.
4. Add chicken stock to beans and bring to a boil.
5. Add chicken, cumin, oregano, black pepper, white pepper, cilantro, salt, and chilli powder.
6. Lower heat to medium and cook, stirring occasionally, for 1 1/2 hours.
7. Serve with corn bread or your favorite loaf.