White Bean Chicken Chili
8 ounces Pinto or white Beans, dry
3 chicken bouillon cubes
1 to 2 cloves fresh garlic, minced
3-4 cups cold water
1 pound chicken breast, cubed
4 ounces green chilies, fresh or canned
1 teaspoon ground cumin
1½ teaspoons dry oregano leaves, crushed
1/8 teaspoon cloves
¼ teaspoon cayenne pepper
1 cup dry onion, finely chopped
Tobasco, parsley, jalapeno peppers, optional garnish
Rinse pinto beans in clear cold water; drain and place beans in a large, heavy simmering pot. Cover beans with cold water and soak overnight. Next morning, drain water from the beans; add garlic, bouillon and 3 to 4 cups water. Bring to a boil; cover and simmer on medium-low heat.
When beans are almost tender, begin frying the cubed chicken breast in hot oil. Cook until pink goes away; drain off excess oil and add chicken to beans. Then add the green chilies, cumin, oregano, cloves, cayenne pepper and dry onion.
Simmer for approximately 30 minutes or until onions and beans are tender. Serve piping hot, garnished with a splash of Tobasco, fresh parsley, cilantro or fresh jalapeno peppers. Serve with hot corn bread or flour tortillas. Yield: 4 generous servings
White Bean Chili cooks up nicely in the crock-pot.
This recipe comes from the kitchen of Bobbi Powell, who says about my cookbook,
Pork Chops & Applesauce I feel her words, and that is a tribute to Cynthia’s ability to put on paper things which most people don’t know how to say. ~Bobbi Powell, Kent, Washington
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