White Bean Chili
White Bean Chicken Chili is a Halloween tradition at my house. I serve this up with a regular version and a Vegan version, with lots of toppings like baked tortilla chips, cheese, sour cream, chopped jalapeños and homemade Salsa Cruda then build a blazing fire in the fire pit in the driveway, mix up some hot cider, put out a bucket of cold beer and wait for the trick or treaters and the neighbors to come by and enjoy a steaming bowl of chili along with the candy. You can use any kind of Southwest or Mexican Spices to rub the chicken, then grill it under the broiler or on the grill. I like Penzy Spices for their amazing mixes of Southwest seasonings. This is equally good if you omit the Chicken or grill it up and serve it on the side as one of the toppings. You can use canned beans, just saute the onions and spices and then gently warm everything but this is far better if you use dried beans.
White Bean Chili with Chicken (or not)
Prep
Cook
Total
Yield 8 servings
You can use canned beans, but they get mushy. Use a Pressure Cooker and this is a 30 minute meal from dry beans to fully cooked. Alternatively, you can soak the beans overnight and cook for several hours. You can serve the chicken and toppings on the side to make a vegan or vegetarian option.
Ingredients
- 1 pound or more small, dried White Beans
- 1/2 cup Powdered Vegetable Broth or Liquid Veggie Broth
- Olive Oil
- 2 Onions, chopped
- 4 Cloves Garlic, chopped
- 1 tsp. Whole Cumin Seeds
- 1 tsp. Ground Cumin
- 1 tsp. Mexican Oregano
- 1/4 tsp. ground Cloves
- 2 cans Green Chilies
- Optional Toppings: Grilled Chicken,Salsa Cruda, Cheese, Jalapeños, Cilantro, Tortilla Chips
Instructions
- Rinse the beans and soak overnight and then rinse well unless you are using a pressure cooker. For Pressure Cooker: rinse beans, cover with water and do a quick soak method by bringing to high pressure, turn off and when the pressure is down naturally, rinse with fresh water.
- Top the beans with water until 2 inches above the beans. Bring to a boil and stir in the Broth Powder or top with veggie broth.
- If you are going Traditional, Simmer the beans for 2-4 hours depending on the freshness of the beans adding water as needed, then add the sautéed veggie and simmer 15 minutes more.
- For Pressure Cookers bring to pressure and maintain for 8-10 minutes.
- Meanwhile sizzle the Cumin Seeds in Olive Oil, then add the onions. Saute until soft and add the remaining spices, cooking over medium heat until lightly browned.
- Bring the pressure down on the beans and add the sautéed veggies and spices.
- Simmer until soft and add the green chilies. You may have to bring up to pressure again for 3-5 minutes or just simmer until soft if you have the time.
- Serve with bowls of toppings
White Bean Chicken Chili
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