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White Bean Chili

By Paula Deen


Difficulty: Easy

Prep time: 60 minutes

Cook time: 60 minutes

Servings: 60



  • 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 can chopped or jalapeño peppers whole green chilies
  • 1 lb finely chopped skinless boneless chicken breast
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 to 2 teaspoon ground black pepper
  • 1/2 teaspoon white pepper
  • 1/2 bunch chopped cilantro
  • to taste red pepper flakes


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.