White Chili

READY IN: 3hrs 30mins
Recipe by evelynathens

This is the Winning Recipe for 1995 in the San Francisco Chronicle, by Jacqueline Higuera McMahan.

Top Review by Busters friend

Used 1/2 a leftover roasted chicken & had to leave out the tomatillos (shopping oversight), otherwise made with pre-soaked frozen navy beans. Used the cockpot for 4 hours on high while cooking the beans on the stove. Put the beer with the vegies in the crockpot & let 'er rip, adding the leftover chicken, leftover chicken gelatin, some additional chicken base & chile (actually had Hot New Mexico ground red chile!) then adding the cilantro & rice vinegar at the end. Didn't need the additional salt b/c of the chicken base. OMG Outstanding. Wonderful new use for navy beans that is not the ham 'n bean soup standard! Thank you evelyn/athens for another great recipe!

Ingredients Nutrition


  1. To prepare the beans: Pick beans over for debris, then place in a sieve and rinse well. Transfer to a large pot. Add the water, onion, garlic and some black pepper. Simmer for 2 to 3 hours, until tender. Add the salt during the last 30 minutes of cooking.
  2. To prepare the chili: While the beans are cooking, pour the beer into a 4-quart pot. Add the onion, garlic, bell pepper, jalapenos, green chiles, oregano and cumin. Simmer for 10 minutes.
  3. Cut the chicken into strips, then dice. Add to the chili along with the chicken broth. Sprinkle the red chile over the top and simmer for 15 minutes.
  4. Combine the tomatillos, cilantro, vinegar and salt in a food processor and process to a salsa consistency. Stir into the chili. Add the drained cooked beans and simmer for 20 minutes. Season to taste with salt.
  5. Ladle a generous cup of chili into each serving bowl. Sprinkle 1/3 cup grated cheese on top of each bowl. If desired, run under the broiler until the cheese is golden. Garnish with cilantro leaves.

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