White Bean Chili Recipe
2 cups dry White Beans, checked for stones and soaked overnight
¼ cup Oil
½ cup Onion, chopped
3 large cloves Garlic, minced, about 2 TBL
1 large Poblano Pepper, seeded and chopped
4 cups Water or Chicken Broth
1 cup Cooked Chicken, white and or dark meat shredded
2 tsp Salt
3 TBL Cilantro, chopped
2 TBL Cumin
½ tsp smoked Paprika
1 tsp Chipotle Pepper, chopped fine
2 TBL Cornmeal
½ cup Heavy Cream (optional)
Drain beans, place them in a medium pot and cover with enough water to cover the beans at with a couple of inches of water. Bring the beans to boil, skim off the foam on top, reduce heat to medium and cook until beans are soft, for about 1-1.5 hours, adding more water if necessary.
Meanwhile chop onion, poblano peppers, and garlic. In a large 6-7-quart pot, heat ¼ cup of oil on medium heat. Add onion and sauté for 1-2 minutes. Add garlic and poblano peppers, and sauté for 1-2 minutes longer. If your beans are not soft, turn the heat off and let vegetables rest until the beans are soft.
When beans are soft, drain the beans, saving the cooking liquid. Pour cooked beans into the pot with the sautéed vegetables. Measure your cooking liquid and bring the total liquid up to 4 cups by adding either water or chicken broth. Add liquid to beans and turn the heat on to medium then give the beans a good stir. Add the cooked chicken, salt, cumin, paprika and chipotle pepper and stir to combine. Bring the mixture back to a boil, reduce the heat and simmer for 20 minutes until the poblano peppers are soft. Sprinkle the cornmeal into the pot while stirring constantly to avoid clumps, simmer the chili for 5 minutes longer, then add the cream if using; stir and simmer for 5 more minutes.
Serve topped with chopped onion, cilantro, chopped tomatoes, sliced radish, sliced jalapeno, avocado, corn chips or tortillas for a full meal.
Serves 8-10 people.