White Bean Chili 1 pound dried Navy beans 2 medium onions, chopped 1 T olive oil 3 (4.5 oz) cans chopped green chiles, undrained 4 cloves garlic, minced 2 tsp. ground cumin 2 tsp. dried oregano 6 cups chicken broth 5 cups chopped cooked chicken breast 3 cups (12 oz) shredded Monterey Jack cheese with jalapeno peppers ½ tsp. salt ¼ tsp. pepper ¼ cup chopped fresh cilantro (optional) Sort and rinse beans, place in a large Dutch oven. Cover with water 2 inches above beans, let soak overnight. 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, simmer, uncovered, 10 minutes, stirring often. Stir in cilantro, if desired. To serve, ladle chili into individual soup bowls. Top each serving with remaining 2 cups cheese. Yield: 13 cups Note: Sarah King modifications: Substitute 1 tsp. onion powder for chopped onions Substitute 1 tsp. garlic powder for minced garlic Reduce cans of chopped green chiles to 2 cans-she uses Old El Paso brand Omits salt because of salt in the chicken bouillon used for chicken broth |
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