1/1 Photo of Johnd's White Bean Chili
1 hr 40 mins
Chef #500620's Note:
This is my own recipe based on navy beans and dice chicken breasts, potatoes, and carrots. I serve it with rice, but pasta could be used.
My Private Note
Units: US | Metric
- 1 1/2 lbs navy beans or 1 1/2 lbs black-eyed peas
- 1/2-3/4 lb boneless skinless chicken breast, diced into 1-inch cubes
- 1 (12 ounce) can tomato puree
- 1 onion, chopped (medium sized)
- 1 medium carrot, strips (1/2-inch thick)
- 1 medium potato sticks (1-inch x1/2-inch)
- 1/2 large red bell pepper, chopped
- 1/4 pimiento strip (optional)
- 2 garlic cloves, minced
- 3 tablespoons vegetable oil
- 6 cups water
- 1 cup water
- 1/4 cup dry white wine (optional)
- 1 tablespoon ketchup
- 1 tablespoon brown sugar (optional)
- 1 teaspoon allspice
- salt and pepper, to taste
- 1Wash beans and drain. Let them soak overnight or at least 3 hours before cooking. Discard the water.
- 2Pour the beans in a large pan, into the 6 cups of water. I like to have the water level about 1 inch above the beans. Cook on high to boiling point, then simmer for 1 hour. If water level recedes to less than 1/2-inch, add a little more. Stir the beans every 10 to 15 minutes. Don't let them stick to the bottom of the pan.
- 3Meanwhile, place the vegetable oil in a frying pan with the allspice and the brown sugar. Brown the diced chicken breasts.
- 4Mix all of the spices (onion, celery, pepper, cilantro or coriander, parsley, and garlic)and stir fry with the chicken until the onion softens, Add the wine and cook for 2 minutes. Add the ketchup and 1 cup of water. Simmer for 5 minutes. Set aside until beans are ready.
- 5After cooking the beans for 1 hour, add the potatoes and the carrots cut into julienne strips, the can or tomato concasse, the stir fried chicken and aromatic herbs (as desired). Adjust the salt and pepper to taste.
- 6Serve hot on rice.
- 8Instead of chicken use dice pork or salted pork, ham, ground beef, bacon, etc. or a mixture or combination of these (your choice).
- 9Pressure cooker may be used. In this case, cooking time is reduced. Cook the beans seperatley 20 to 30 minutes then add the rest and cook another 20 to 25 minutes.
- 10Beans may be baked.
- 11If you want to freeze this dish, remove the potatoes. Use fresh potatoes for next meal.
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Nutritional Facts for Johnd's White Bean Chili
Serving Size: 1 (579 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 350.2
- Calories from Fat 85
- Total Fat 9.4 g
- Saturated Fat 1.5 g
- Cholesterol 21.9 mg
- Sodium 370.8 mg
- Total Carbohydrate 50.5 g
- Dietary Fiber 20.2 g
- Sugars 6.0 g
- Protein 21.1 g
The following items or measurements are not included: