White Bean Chili
20 mins
45 mins, or dry bean cooking: 2 hours (optional)
4-5
Ingredients
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2 cans white beans, drained OR 8 ounces dry white beans
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1 tbsp of Arlotta Basil Olive Oil
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1 medium onion, chopped
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1 clove garlic, minced
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2 tsp ground cumin
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¼ tsp cayenne pepper
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⅛ tsp ground cloves
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1 cans chopped green chillies (4 oz cans)
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1 ½ tsp dried oregano
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OPTIONAL: 2lbs boneless, skinless, chicken thighs (can use breast meat, but thighs work best), trimmed of excess fat and diced into ½-¾ inch pieces. Or substitute with turkey!
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2 cups chicken stock
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1 ½ cups of grated monterey jack cheese (optional)
If cooking dry beans:
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1 ½ tsp salt
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1 clove garlic
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1 bay leaf
Directions
Step 1
If using dry beans, cook them first: place the beans in a medium pot and cover with a couple inches of hot water, about 2 quarts. Add 1 ½ tsp salt, 1 chopped garlic clove, and one bay leaf. Heat on high to bring to a simmer, cover, and reduce heat to very low to maintain a simmer. Cook 2-3 hours or until the beans are cooked through and tender. Drain.
Step 2
In a large thick- bottomed pot, saute onions in Arlotta's basil olive oil on medium high heat until tender, about 4 mins. Add the garlic, cumin, cloves, and cayenne and cook a minute more. Add the green chiles and dried oregano. Add the minced jalapeno or serrano chile if using.
Step 3
Add the chicken and chicken stock, increase the heat to high, bring to a simmer for 20 minutes, until the chicken is cooked through.
Step 4
Add the drained cooked beans and cook for 15 minutes more. Taste for seasonings and add more salt to taste. Depending on how salty your chicken stock and beans are, you may need to add a tsp or more.
Step 5
Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomatoes, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed tortillas or tortilla chips.
