Well guys and gals, it’s a stormy day along the Wasatch Front. I’d say a rather chilly day. A great day to make a batch of chili! This original recipe came from my great friend Tricia. I have changed it somewhat, using dried great northern beans instead of canned, and 1% milk instead of whipping cream. I know many of you make chili for Halloween….this is a fun twist on the regular kidney bean and beef variety. We love it around here. I always double the batch and freeze the leftovers in quart size Ziploc bags. I enjoy pulling some out on a day when my fridge is bare and out of yummy and healthy options. Why is it there always seems to be a yummy and unhealthy option lurking around. Must be the season…or my baking addiction. Take your pick.
This chili is great with my Fabulous French Bread, and it is down right FANTASTIC with my Quick and Easy Breadsticks. If you wanted to use canned beans, that would cut down on the time drastically! I am always looking for great ways to use up the pounds and pounds of dried beans I have in my food storage, so I always opt for the dried.
I’m planning on posting a fun Roasted Pumpkin Seed recipe tomorrow, just in case any of you might be coming across a whole slew of pumpkin seeds in the next few days….stop by and check them out!
White Chicken Chili
Yield: 10 servings
Time: 3 hours
3 C dried white northern beans
about 12 cups water
1 T oil
2 chicken breasts cut into pieces
1 onion
1 t minced garlic
5 bullion cubes
1 t salt
1/2 t cracked pepper
1 (4 ounce) can green chilis
1 t cumin
1 t oregano
3/4 t cayan pepper (more if you like a lot of spice)
1 C sour cream
3/4 C milk
1. Put the beans and the water in a large soup pot. Bring to a boil, reduce heat to medium low and simmer for 2 1/2-3 hours. You want the beans to be nice and soft. Check them now and then and add more water, as the beans will start to soak it up. When the beans are soft add enough hot water to cover the beans with about an inch of water on top.
2. About 20 minutes before the beans are soft heat a skillet up and add oil. Brown the chicken, onion and garlic. You want these to get nice and golden brown, this will add a lot of flavor.
3. When the beans are soft and the chicken mixture is cooked through, add it to the beans.
4. Add the seasonings, sour cream and milk. Give it a lot of stirring to incorporate everything well.
5. Let it heat through and simmer for 10 minutes.
{ 16 comments… read them below or add one }
Looks good! I'll have to work this into our menu sometime soon. I love your blog so far and look forward to following your blog!
Found you through the Hive:) Nice blog!!
Wooow.
The photos are simply yammmmmy!
Stopping in from SITS.
Ok.. so my ward has a Chili cook off every year… I have never found a Chili recipe that I dared take… Until this one. There were 18 different Chilis in the competition and they gave three prizes. Guess what…. We Won!!!!!! Jamie its a victory for you and your wonderful Chili! Love it and we will be making it again!!!!
Eileen,
Hip Hip Hooray! So glad the recipe worked out so well for you and that your ward loved it! Thanks so much for letting me know. Made my night! Have a good one….
~Jamie
Is your chili runny or thick–picture makes it look think, mine on the other hand was like water in consistency–what did I do wrong? It tasted fabulous especially with cheddar cheese on top!
Hello Kristine the beautiful,
Mine is sometimes thicker than other times…seems like it depends on how cooked the beans are, and how much I stir them around. Does that make sense? It actually gets a little thicker the second day. However, it isn't a particularly thick soup. It has more of a broth-ie feel than red chili. Hope your family still liked it!
Love ya more than numbers!!!!!!!!!!Have a great Christmas if I don't see you before then.
~Jamie
How would the recipe change if you used canned beans? I want a faster method! Thanks….I love your blog.
Did you use a 4-oz can of diced green chiles or the 7-oz. size? This sounds so good for a cold winter day!
Suzanne,
Thanks for your question. I used a 4 ounce can. Good luck! Hope you enjoy it!
~Jamie
So I just have to tell you that you're my go to recipe blog. Haven't met one your recipes we didn't like! A little shout out for dried beans too – get an electric pressure cooker! (those of you who don't know Fusion Grains should look it up – I'm hooked!) The cook time for beans and rice is sooo quick. I never remember to soak beans and never leave myself an extra hour to cook beans so it means I can make dinner from scratch in the frantic amount of time I leave myself. Thanks Jamie.
Hi Jamie! Made this again for the Ward Chili Cookoff… It WON 1st place again! Wins every year, three years running…. Thank you! Its so Delicious!
With our chill in the air, this recipe sounded like the perfect comfort food. It’s delicious!! If no one was watching, um, I might’ve licked my bowl. Yeah, it’s that good.
Eileen,
So glad to hear it! Thanks for letting me know.
~Jamie
How do I alter this to make it with canned beans? How much water…Do I just cover the beans with water?
Melissa,
Yes, just be sure that the beans are covered with water.
Good luck!
~Jamie
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