White Bean Chili

The weather has gotten chillier here which means…chili. Rather than my usual chili, I remembered the California Gold Rush Chili which I made from a gift mix a while back. I thought I would try something similar but from scratch.

I found a Paula Deen recipe online that seemed fairly light, especially given her usual repertoire. First, I roasted fresh anaheim and poblano peppers on my gas stove. Just put the peppers directly on the flame until they blacken and blister. Ten minutes in a closed paper bag and the skins rub right off! I also added a can of artichoke hearts as an ode to the California Gold Rush Chili.

White Bean Chili

• 1 pound dried navy beans
• 5 cups chicken stock
• 4 Tbsps butter
• 1 Tbsp minced garlic
• 3/4 cup diced onion
• 1.5 cups chopped green chiles
• 1 pound ground chicken
• 1 Tbsp ground cumin
• 1 Tbsp dried oregano
• 1 tsp chili powder
• 2 tsp ground black pepper
• 1/2 tsp white pepper
• Pinch red pepper flakes
• 1/2 bunch chopped cilantro leaves
• 1 can artichoke hearts, rough chop

1. Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Put the beans in large pot with the chicken stock and bring to a boil over high heat.
2. In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans.
3. Brown chicken and add cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Add chicken to pot with beans
4. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours, until beans are soft.
5. Stir in artichoke hearts 20 minutes before beans are done.

I served it with a good dollop of sour cream, some mexican cheese, cilantro and some crushed tortilla chips. This chili really gets better after a couple of days!