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
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/white-bean-chili-with-chicken-or-not/