This past football season, Jeff and I decided to spend most of our non-kid football game days experimenting with different types of chili. We never hit a dud. And this Paula Deen dish was no exception…it’s fabulous. This is actually the first version of white chicken chili with which I’ve been impressed.
The only substitutions we made were minimal. Jeff and I upped the spiciness (no surprise), by using fresh jalapenos, and including the seeds and stems. And I swapped light margarine for the half a stick of butter, to keep the dish Weight Watchers-friendly.
This dish does take a while, so plan to make it on a Saturday or Sunday while you’re home for the afternoon.
And it pairs excellently with our jalapeno cornbread muffins!
White Bean Chili
Source: Paula Deen, FoodNetwork.com
Servings: 8 meal-size portions (16 side servings)
Weight Watchers Info:
- 6 PointsPlus per meal-size serving
- 3 PointsPlus per side serving
1 pound dried navy beans
5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chiles (fresh or canned — we used fresh jalapenos)
1 pound boneless, skinless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper
Pinch red pepper flakes
1/2 bunch cilantro leaves, chopped
Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Put the beans in large pot with the chicken stock and bring to a boil over high heat.
In a saucepan, heat the margarine over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add the chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours.