My Favorite White Bean Chili Recipe
My Best, Your Best, Whose Best Chili?
The mixture of meat, beans, peppers, and herbs was known to the Incas, Aztecs, and Mayan Indians. The blending of these elements no doubt resulted in what we today call chili.
The native Indians of Mexico, central America, and South America prepared dishes of beans, meat, and peppers for generations dating to the pre-Colombian eras. And throughout all of this time, chili has been a favorite for a large number of people.
Perhaps the all-time best cooks of chili were the trail cooks who provided the Texas cowboys with sustenance along the dusty drives to rail heads in Kansas for shipment to stockyards in Chicago. Uncured beef slaughtered fresh on the trail had a sssstrong flavor, so the good chuck wagon cooks knew to gather fresh wild oregano, onions, chile peppers, and garlic, making their tasty bean brew for tired hungry cowpokes something to look forward to, and not dread.
Every state thinks its bowl of chili is best. There are multitudes of chili cook-offs and recipe contests. Many states vehemently claim the invention of chili (Texas, Mexico, or California probably have the rights), and the individual who invented chili is up for eternal debate.
Here's my best Arizona white bean chili, a family favorite!
Inexpensive Eating At Its Finest
One of the biggest complaints I have heard about Northern beans is that after preparation they taste rather bland.
I have discovered a recipe for white chili (Northerns are white) that is absolutely delicious. No one will call these beans bland when they take a first mouthful. The flavor is full but not overwhelming. One look at the ingredients and you will see why this is one of my favorite chili recipes.
I prepare 1/2 pound of bulk Northerns and that gives me another meal for 2, as they warm up again and taste great. You can expect the 1/2 pound of beans to feed 4 (or maybe more). If you wish to prepare a pound, just double the ingredients.
Soak the 1/2 pound in 3 cups of water overnight (8 hours). I have heard people say the water must be distilled, but I use tap water and they come out just fine. Then gather these ingredients:
1/2 pound northern beans, soaked and drained
3 cups chicken broth
1 clove garlic, minced
1 medium onion, chopped
1/2 tbsp olive oil
1, 4-ounce can chopped green chilies
1 tsp ground cumin
3/4 tsp dried oregano
1/8 tsp ground cloves
1/8 tsp cayenne pepper
2 cups diced cooked chicken or turkey
1 1/2 cups grated Monterrey Jack cheese
1 jalapeño or Serrano pepper, chopped (optional)
*Note: if you don't like spicy, drop the cayenne pepper above which results in a wonderful tasty thick soup.
1. Take the beans, chicken broth, garlic and half of the onions and put in soup pot. Bring to a boil. Lower the heat and simmer 'til the beans are very soft. Simmer for 3 hours or more. As necessary, add more water or thin broth.
2. Saute remaining onions in oil 'til tender. With chilies and seasonings mixed thoroughly, add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeño or Serrano for level of hotness. *See note above.
3. Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and /or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.
There is just one more plus to this recipe. Once you have the spices, this white chili recipe can be made many times at a very reasonable (cheap) price. Bulk beans are inexpensive, and in my opinion, always taste better than canned. Bon appetit!
Makes 4-5 servings.
The emphasis today, more than ever, is healthier nutrition. White beans are full of good protein.The chicken broth is low in fat and provides great protein. The spices are rich with vitamins. The kids in our family love the non-jalapeno non-cayenne pepper version. If you like spicy hot, you'll really love the full flavor of the recipe.
- chopped green chilies
- ground cumin
- dried oregano
- ground cloves
- cayenne pepper
- diced cooked chicken or turkey
- grated Monterrey Jack cheese
- jalapeño or Serrano pepper, chopped (optional)
- olive oil
- medium onion, chopped
- clove garlic, minced
- chicken broth
- northern beans, soaked and drained
- After cooking for 3 hours, test to see if the beans are still hard or stiff. Cook to taste.
Added In and Served With
The dish may be served with toppings or accompaniments; grated cheese, diced onions, and sour cream are common toppings, as are saltine crackers, tortilla chips, or corn chips, cornbread, rolled-up corn or flour tortillas, and pork tamales. Chili can also be served over rice or pasta such as spaghetti.
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