White Surprise Chili
This main dish, which looks like navy bean soup, is actually a mild chicken chili.
Prep Time:
25 mins
Total Time:
3 hrs 25 mins
Servings:
Makes 6 to 8 servings.
Ingredients
-
1 lb. dry Great Northern beans
-
6 cups water
-
6 cups chicken broth
-
1 cup chopped onion (1 large)
-
2 cloves garlic, minced
-
2 4-oz. cans diced green chili peppers
-
1 Tbsp. dried oregano, crushed
-
1 Tbsp. ground cumin
-
1/2 tsp. cayenne pepper
-
1/2 tsp. ground black pepper
-
4 cups chopped cooked chicken
-
1/2 cup shredded Monterey Jack cheese (2 oz.)
-
Sliced fresh red or green chile peppers or sliced green onions (optional)
-
Shredded Monterey Jack cheese (optional)
Directions
1.
Rinse beans. Place in a 5- to 6-quart Dutch oven and add the water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside.
2.
In same Dutch oven, stir together the drained beans, chicken broth, onion, garlic, canned chili peppers, oregano, cumin, cayenne pepper and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
3.
Stir in the chicken. Simmer, covered, for 30 minutes more. Just before serving, stir in the 1/2 cup cheese until just melted. If you like, serve with fresh chile peppers and/or additional cheese. Makes 6 to 8 servings.
Nutrition information
Calories 514, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 94 mg, Sodium 1214 mg, Carbohydrate 53 g, Fiber 17 g, Protein 48 g. Daily Values: Vitamin A 0%, Vitamin C 28%, Calcium 28%, Iron 30%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos
Recommended Recipe:
More Great Recipe Ideas from Midwest Living
