Prep 30 mins
Cook 1 hr 30 mins
Roasted green chilies add spice to this do-ahead dish, which happens to be a great way to use up leftover chicken. Plan to make this a day ahead, as the beans need to soak overnight. To shorten the cooking time, you could use a couple of cans of drained, white northern beans. This chili is awesome!
- 1 lb small dried white bean
- 1 lb chili pepper (about 8 fresh Anaheim chilies*)
- 1⁄4 cup butter
- 2 large onions, chopped
- 1⁄3 cup all-purpose flour
- 4 cups low sodium chicken broth
- 3 cups half-and-half
- 4 cups shredded cooked chicken
- 1 tablespoon chili powder
- 1 tablespoon hot pepper sauce
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 1⁄2 teaspoon white pepper
- 1 1⁄2 cups grated monterey jack cheese (about 6 ounces)
- 1 cup sour cream
- chopped fresh cilantro
- tomatillos (store-bought) or green chili salsa (store-bought)
- Place beans in heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight.
- Char chilies over gas flame or in broiler until blackened on all sides.
- Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies.
- Set aside.
- Drain beans.
- Return to pot.
- Add enough cold water to pot to cover beans by 3 inches.
- Simmer until beans are almost tender, stirring occasionally, about 1 hour.
- Drain well.
- Melt butter in clean heavy large pot over medium heat.
- Add onions and sauté until tender, about 15 minutes.
- Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half.
- Simmer gently until thickened, about 10 minutes.
- Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients.
- Simmer gently to blend flavors, about 20 minutes.
- (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.).
- Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil).
- Ladle chili into bowls and garnish with cilantro and green salsa.
- * Also known as California chilies; available at Latin American markets and many supermarkets.
- **Cook time does not include soaking beans overnight.