Tuesday, October 28, 2008

White Bean Chili

This dish is good from dusk to dawn if you are like me and like chili for breakfast.  Start by soaking and simmering 1 lb. of dried navy beans ( or use canned ones if you are in a hurry).  Heat 1T olive oil in a large soup pan. Add 2 large diced onions and saute until soft.  Add 4 cloves minced garlic, 8 oz. chopped canned, mild green chili peppers, 2T ground cumin, 2T oregano, 1/4t cayenne pepper (more or less to taste).  Saute 2 min. more.  Add the drained beans and 6C chicken stock and bring to a boil.  Reduce heat and simmer for about 1-1/2 hrs.  Add about 2 lbs of cooked diced chicken and 1C jack cheese.  Stir until the cheese is melted.  Just before serving stir in 1 can of green enchilada sauce.  Serve with chopped cilantro, green onions and/or sour cream.  A wonderful change from "red" chili.  We served the chili with jalapeno corn muffins made from the recipe on the cornmeal box.



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