This white bean chili is a hearty stew that's perfect those cold dreary days. Adjust the type and amount of green chili's to suit your taste. I used canned diced green chili's found in the mexican aisle of the Wal-Mart in Fayetteville. Feel free to substitute fresh chili's, such as pablano. If you would like it a bit spicier, add in a jalapeno or other, hotter, chili. If you would like it milder, substitute green bell pepper. The Mayocoba beans, or Peruvian, beans are also found in the Mexican food aisle of Wal-Mart. If you can't find these beans, you can substitute any white bean you like or can find.
Make it fast tip: Use a store-bought rotisserie chicken and canned beans. Make sure to drain and rinse the beans well. Using these already prepared items will cut the cooking time down to only about 30 minutes.
White bean Chicken Chili
- 1 tablespoon oil
- ½ cup diced onion
- 2 tablespoons minced garlic
- ¼ - ½ cup diced green chilis
- 1 pound of mayocoba beans, soaked overnight in water
- 3 cups of diced cooked chicken
- ½ teaspoon cumin powder
- water or (low sodium) chicken broth to cover, about 2 quarts or to cover
- salt and pepper to taste
Heat the oil in a large pot. Add in the onions, garlic and peppers. Cook the vegetables until the are softened. Add in the rest of the ingredients, and bring to a boil. Let the mixture boil for about 10 minutes. Reduce the heat to low-medium low and let simmer for 2-3 hours, or until the beans are tender. Serve with cornbread, tortillas or spoonbread.