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
- 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.
- 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.
- Brown chicken and add cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Add chicken to pot with beans
- Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours, until beans are soft.
- 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!