Navy Bean Chili
Two chili recipes in one week, you should feel lucky. This recipe was supposed to be for ‘white’ chili, but my chili didn’t end up looking too white. Alas, it’s called white chili because of the beans that are used, not the end result. So, that makes me feel better. Regardless, the recipe turned out awesome and you can easily switch out the chicken for portobella mushrooms, if you’re a ‘man of the land.’ (We don’t use the word ‘vegetarian’ at Manbque)
This recipe is super easy and super tasty, that’s the Manbque spirit!
Navy Bean Chili Recipe
By February 17, 2011Published:
Two chili recipes in one week, you should feel lucky. This recipe was supposed to be for 'white' chili, but my chili didn't end up …
- 1 lb canned navy beans
- 5 cups chicken stock
- 4 tbsp (1/2 stick) butter
- 1 tbsp minced garlic
- 3/4 cup diced onion
- 1 1/2 cup chopped green chiles (fresh or canned)
- 1 lb boneless, skinless chicken breasts finely chopped or portobella mushrooms (man of the land)
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1-2 tsp ground black pepper
- 1/2 tsp white pepper
- Pinch red pepper flakes
- 1/2 bunch cilantro leaves chopped
- Put the beans in large pot with the chicken stock and bring to a boil over high heat.
- In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add the chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/4 hours.