White ChiliCarl Kleinebecker
Soaking dried beans softens them and helps to ensure even, thorough cooking. Once the beans come to a boil, skim off the foam that rises to the top and reduce the heat so the water is simmering. Slow cooking is essential because boiling the beans will cause their skins to split.
- total time:
- 2 hr
- 1 lb. dried Great Northern beans
- 4 cups fat free, low sodium chicken broth, plus more as needed
- 2 medium yellow onions, chopped
- 3 garlic cloves, minced
- 1/2 cup canned diced green chilies
- 2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1 tsp. ground coriander
- 1/4 tsp. ground cloves
- 1/4 tsp. cayenne pepper
- 1 tsp. salt
- 8 oz. grilled chicken breasts, cut into 3 inch wide strips
- 3/4 cup grated low fat Monterey jack cheese
Pick over and discard any misshapen beans and stones. Rinse the beans and drain. Cover the beans with water and soak overnight. Drain and rinse.
In a large heavy pot over high heat, combine the beans, the 4 cups broth, half the onions and the garlic and bring to a boil. Reduce the heat to low, cover and simmer gently, adding more broth as needed, until the beans are very tender, 1 1/2 to 2 hours. Stir in the remaining onions, the chilies, cumin, oregano, coriander, cloves, cayenne and salt. Cover and cook for 30 minutes more. Add the salt during the last 10 minutes of cooking.
Just before serving, add the chicken and cook until heated through.
Ladle the chili into warmed individual bowls and top each serving with
2 Tbs. of the cheese.
From the kitchens of: Williams-Sonoma
Source: Carl Kleinebecker