Total Time
2hrs 50mins
Prep 20 mins
Cook 2 hrs 30 mins

I am a fan of Junior League Cookbooks. This one is from Jr. League Celebration Cookbook. Don't forget the fresh cilantro--it makes the dish! To make this dish quicker and easier substitute 4 (15 ounce) cans white beans. (1 pound dried = 6 cups cooked/1 can = 1/1/2 cups)

Ingredients Nutrition

Directions

  1. Pick through beans and rinse them.
  2. Soak beans according to package directions; drain well.
  3. Place chicken in large Dutch oven and cover with boiling water.
  4. Simmer 15 minutes or until tender.
  5. Drain and let cool.
  6. Cut the chicken into cubes.
  7. Saute onions in hot oil in the Dutch oven over medium heat for 10 minutes.
  8. Add the garlic, chiles, cumin, oregano, cloves and cayenne and cook for 2 minutes.
  9. Add the beans and broth; bring to a boil.
  10. Reduce heat and simmer (stirring occasionally) 2 hours or until the beans are tender.
  11. Add the chicken and cheese.
  12. Cook, stirring constantly, until the chili is thoroughly heated and cheese is melted.
  13. Season with salt and black pepper.
  14. Serve immediately with selection of garnishes.
Most Helpful

4 5

This was pretty good. My family voted to give it four stars. The only thing I did different was use a whole chicken so we had more meat. Also we added avocado to the toppings. Thanks for sharing!