White Surprise Chili
From: Midwest LivingThis main dish, which looks like navy bean soup, is actually a mild chicken chili.
Servings: Makes 6 to 8 servings.
Prep: 25 mins
Total: 3 hrs 25 mins
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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 Facts
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
Percent Daily Values are based on a 2,000 calorie diet
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