1 dried white Navy beans or Great Northern
1 & 1/2 quarts chicken stock
3 cloves garlic, chopped fine
1 red bell pepper, diced
1/2 cup jalapeño peppers from jar or can, chopped
4 boneless, skinless chicken breasts, cooked and diced
2 stalks celery, chopped
1 & 1/2 onions, chopped
1 tsp salt
1 tbsp olive oil
2 tsp each of: cumin, oregano, coriander
1/2 tsp cayenne pepper
tortilla chips or flour tortillas
shredded cheddar cheese
- Place beans in a large pot with enough water to cover them. Bring to a boil, then let sit for an hour. Drain and pour in fresh water. Soak beans overnight in water. Drain and rinse before using.
- Place chicken stock, beans, salt, garlic and 1/2 of the onions in a large pot. Bring to a boil. Reduce heat, cover and simmer 1 and 1/2 hours or until beans are very tender, adding more chicken stock, if necessary.
- Lightly saute' on medium heat - the remaining onions, celery, and red pepper until tender - about 5 minutes. Add the chopped chiles and seasonings and cook about 20 minutes more on a medium low heat, being careful not to burn.
- Add the onion mixture to the beans and cook together for about 10 to 15 minutes.
- Portion chicken into bowls for serving 4 - 6 people. Spoon chili over the top and sprinkle with grated cheese and crush tortilla chips on top. (You can also serve with tortillas.)
Tips: I just saute' all the veggies up front and throw everything into the bean pot. I add the chicken into the pot along the last - about 15 minutes before serving. Easier that way….
Some people like their chili with rice - I just don't. I do like to tear up flour tortillas into it - except now I'm gluten-free and just have to make do with corn tortillas.