For dinner last night I started with Paula Dean’s White Been Chili from Foodnetwork.com.
- 3 cans of navy beans, rinsed
- 4 cups chicken stock
- 4 tablespoons (1/2 stick) butter
- 1 tablespoon minced garlic
- 3/4 cup diced onion
- 1 1/2 cups chopped green chiles (fresh or canned)
- 1 pound boneless, skinless cooked chicken breasts, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 to 2 teaspoons ground black pepper
- Pinch red pepper flakes, if desired
- 1/2 bunch cilantro leaves, chopped, if desired
In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to a pot with the rinsed beans. Add the chicken, cumin, oregano, pepper, red pepper flakes, and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 45-minutes to 1 hour. Serve with cornbread, if desired.
I made a huge pot of chili fully expecting to be eating this for a month. But with a bit of cheese over the top both children ate at least one full bowl. Neither one likes onions but I chopped them finely and they cooked right down so that they couldn’t even see them.
A nice, light tasting, hearty meal.