Recipe: White Bean Chili


1  medium onion, chopped

1  tablespoon  olive oil

2  garlic cloves, minced

2  skinned and boned chicken breast halves, cut into bite-size pieces

1 1/5  cups  water

1  (14 1/2-ounce) can chicken broth

1  teaspoon  salt

2  teaspoons  ground cumin

1  teaspoon  chili powder

1  teaspoon  pepper

1  teaspoon  dried oregano

3 (15-ounce) cans cannellini or great Northern beans, rinsed, drained, and divided

2  (4.5-ounce) cans chopped green chilies


Preparation Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and sauté 2 to 3 minutes.

Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned.

Stir in 1 1/5 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.

Stir 2 cans of beans and chilies into chicken mixture in Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated.


Submitted by Mark Karlsrud, AgQuest Employee

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