White Bean Chili

recipe adapted from Paula Deen

  

Ingredients

• 1 lb. dried navy beans
• 5 c. GF chicken broth
• 2 tbs. EVOO
• 1 tbs. minced garlic (4 cloves)
• 2 onions, diced
• 1 1/2 c. chopped green chiles (fresh or canned)
• 1 lb. ground chicken
• 1 tbs. ground cumin
• 1 tbs. dried oregano
• 1 to 2 tsp. ground black pepper
• 1/2 tsp. white pepper
• Pinch red pepper flakes
• fresh parsley, for garnish

Directions

1. Rinse beans well, cover with cool water, and soak for overnight. Drain. Put the beans in large pot with the chicken stock and bring to a boil over high heat.
2. Brown ground chicken in skillet and drain.  
3. In a saucepan, heat the oil over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add the ground chicken, cumin, oregano, pepper, white pepper, and red pepper flakes. Lower the heat to medium and cook, stirring occasionally, for approximately 2 hours. Serves 10. 

Print this post