I love a good chili — and this family recipe, which uses white beans instead of the traditional pinto or black, and chicken in lieu of beef, is enjoyed in our house every Halloween. And — It’s always a hit at any chili cook-off. If you don’t have time to soak the beans you can substitute with rinsed canned beans.
INGREDIENTS:
- 1 lb white beans, rinsed
- 6 cups chicken broth
- 1 tsp chicken stock base
- 2 onions, chopped
- 1 Tbps oil
- 6 to 8 cloves garlic, minced
- 7 oz diced green chilis
- 4 tsp ground cumin
- 2 tsp dried oregano leaves
- 2 tsp cayenne
- 4 cups cooked and diced chicken
- 1 cup sour cream
- 3 cups shredded Monterey Jack
- Sour cream to serve
- Chopped green onions to serve
- Chopped cilantro to serve
- Chopped tomatoes to serve
DIRECTIONS:
- Combine beans, broth, and chicken stock base in a large pot
- Simmer, covered for 2 hours
- Saute onions in oil until golden
- Add onions, garlic, green chiles, cumin, oregano, cayenne and chicken to bean mixture
- Simmer for another 30 mins
- Add sour cream, green onions, cilantro, and tomatoes
- May be frozen before adding sour cream and cheese