White Chili

White Chili

There are so many variations of chili, I am thinking you could make a different version every day for months. Some are pretty traditional and some, like this White Chili, are not the norm. It is very good, though.

The base for this dish is white beans with veggies, chicken and seasonings to evoke that comfort food feeling that chili brings to the table.

I like to add enough cayenne pepper to also bring a little heat to this dish. I serve it topped with a little salsa, some shredded cheese and green onions.

It is a windy day here, with temps dropping and rain pelting the house. Chili just seems like a great dish to make on a day  like this. It might be cold and windy outside, but this chili will keep me feeling warm and toasty.

So, if you need something to warm you up inside, you might want to give this chili a try.

White Chili

1 lb. dry navy or great northern beans
1 large onion, chopped
1 (4 oz.) can mild green chilies, drained and chopped
2 cloves garlic, minced
2 T. oil
5-6 c. chicken broth
1 t. cumin
1 t. oregano
Cayenne pepper to taste
Salt to taste
½ lb. boneless, skinless chicken breasts, diced fine

Toppings
Fresh salsa
Sour cream
Shredded Monterey Jack cheese
Shredded Colby cheese
Chopped green onions or fresh chives

Soak beans in 8 cups water overnight. Drain and rinse. In large kettle cook onions, chilies and garlic in hot oil until onions are tender. Add beans, broth, cumin, oregano and pepper. Bring to a boil, reduce heat, simmer, covered, for 1 ½ – 2 hours or until beans are tender. Mash beans slightly to thicken soup. Add chicken and salt and cook 10-15 minutes more. Serve with toppings of your choice. Serves 6-8.