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Chicken And White Bean Chili

Type: Chicken, Poultry
Courses: Main Course
Serves: 12 people

Recipe Ingredients

1 lb 454g / 16ozDried small white beans
8   Fresh Anaheim chilies - (abt 1 lb)
  = (available at Latin American markets
  And many supermarkets)
1/4 cup 49g / 1.7ozButter - (1/2 stick)
2 cups 125g / 4.4ozOnions - chopped (large)
1/3 cup 20g / 0.7ozAll-purpose flour
4 cups 948mlLow-salt chicken broth
3 cups 711mlHalf-and-half
4 cups 250g / 8.8ozShredded cooked chicken
1 tablespoon 15mlChili powder
1 tablespoon 15mlHot pepper sauce
1 tablespoon 15mlGround cumin
2 teaspoons 10mlSalt
1/2 teaspoon 2.5mlFreshly-ground white pepper
1 1/2 cups 219g / 7.7ozGrated Monterey Jack cheese - (abt 6 oz)
1 cup 237mlSour cream
  Chopped fresh cilantro
  Purchased tomatillo or green chili salsa

Recipe Instructions

Place beans in heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight.

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies. Set aside.

Drain beans. Return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well.

Melt butter in clean heavy large pot over medium heat. Add onions and saute until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half-and-half. Simmer gently until thickened, about 10 minutes. Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.)

Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve.

This recipe yields 10 to 12 servings.


"Roasted green chilies add spice to this do-ahead dish, which happens to be a great way to use up leftover chicken."

Bon Appetit, December 2002


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