White Bean Chili
Description
Nancy Vance's white bean chili — great northern beans soaked overnight and simmered for 2 hours with sautéed onion, green chilies, cumin, oregano, and garlic in chicken broth, then finished with cooked chicken, jalapeño Monterey Jack, and fresh cilantro. Served with the remaining cheese melted on top. Rich, hearty, and feeds 13.
Ingredients
Instructions
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Rinse beans and soak overnight in water. Drain.
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Sauté onions in olive oil in a Dutch oven over medium-high heat until tender.
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Add green chilies, garlic, cumin, and oregano. Cook 2 minutes, stirring.
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Add soaked beans and chicken broth. Bring to a boil.
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Cover, reduce heat, and simmer for 2 hours until beans are tender.
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Add cooked chicken, 1 cup cheese, salt, and pepper. Simmer uncovered for 10 more minutes.
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Stir in cilantro.
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Ladle into bowls and top each serving with reserved cheese.
Nutrition Facts
Servings 13
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 6g30%
- Cholesterol 70mg24%
- Sodium 480mg20%
- Total Carbohydrate 24g8%
- Dietary Fiber 7g29%
- Sugars 3g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Reserve 2 cups of cheese for topping each bowl — melt it on top of the hot chili just before serving for a dramatic, cheesy finish.
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