White Bean Chicken Chili

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.

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