White Bean Chili

• 1  lb  dried navy beans
• 5  cup  chicken stock
• 4  tablespoon  (1/2 stick) butter
• 1  tablespoon  minced garlic
• 3/4  cup  diced onion
• 1 1/2  cup  green chilies (fresh or canned), chopped or jalapeno peppers
• 1  lb  skinless boneless chicken breast, finely chopped
• 1  tablespoon  ground cumin
• 1  tablespoon  dried oregano
• 1 to 2  teaspoon  ground black pepper
• 1/2  teaspoon  white pepper
• red pepper flakes, to taste
• 1/2 bunch cilantro, chopped

Wash beans, cover with water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock. Bring to a boil. In saucepan, heat butter and saute garlic, onion, and chilies for 5 minutes. Add to bean pot. Add chicken, cumin, oregano, black pepper, white pepper, red pepper, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with corn bread.

Yield: 10 to 15 servings
Preparation time: 2 hours, soaking time
Cooking time: 1 1/2 hours
Ease of preparation: Easy

Recipe courtesy Paula Deen