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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

WHITE BEAN CHILI Recipe

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This recipe for WHITE BEAN CHILI is from OUR ROLLINS FAMILY HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound dried Great Northern Beans
2 medium onions, chopped
1 tablespoon olive oil
3 (4.5-ounce) cans chopped green chiles, undrained
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
6 cups chicken broth
5 cups chopped cooked chicken breasts
3 cups (12 ounces) shredded Monterey Jack cheese with jalapeņo peppers
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh cilantro (optional)
Sprigs of fresh cilantro for garnish (optional)
Directions:
Directions:
Sort and rinse beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak over night. Drain; set beans aside.
Saute onion in hot oil in Dutch oven over medium-high heat until tender. Add green chiles and next 3 ingredients; cook 2 minutes, stirring constantly. Add beans and chicken broth. Bring to a boil; cover, reduce heat, and simmer 2 hours or until beans are tender; stirring occasionally.
Add chicken, 1 cup cheese, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring often. Stir in chopped cilantro, if desired.
To serve, ladle chili into individual soup bowls. Top each serving with remaining 2 cups cheese and sprig of cilantro.
Number Of Servings:
Number Of Servings:
Yield: 13 cups
Personal Notes:
Personal Notes:
Use Monterey Jack cheese without Jalapeņo peppers if you want the chili less spicy.

 

 

 

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