One of the culinary requests yesterday for was a recipe calling for white beans. And! What do you know?! I have one! And only one!
White Chili:
Ingredients:
3 15 to 15.5 oz cans Great Northern, pinto, or white kidney beans, rinsed and drained (or, of course, 3c soaked dry beans of above variety)
2 1/2 c chopped cooked chicken
1 c chopped onion
1 1/2 c chopped red, green, and/or yellow sweet pepper
2 fresh jalapeno chile peppers, seeded and chopped
2 cloved garlic, minced
2 tsp ground cumin
1/2 tsp salt
1/2 teaspoon dried oregano, crushed
3 1/2 c chicken broth
shredded Monterey Jack cheese
Broken torilla chips
- In a 3 1/2 or 4 quart crock pot, combine the drained beans, chicken, onion, sweet pepper, jalapeno peppers, garlic, cumin, salt, and oregano. Stir in broth.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-head setting for 4-5 hours. Ladle soup into bowls. Top with cheese and tortilla chips.
I think great northern beans are the trick to a really good vegetarian chili. I also use dark red kidney and black beans, for the health benefits, but the great northern beans have a great flavor.