White Bean Chili (Ruth) by
7 cups chicken broth
4 – 15.8 ounce cans of Bush's Beans great northern beans (cannellini or navy beans could be substituted)
1 teaspoon parsley
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
¼ teaspoon ground red pepper (or ground cayenne pepper)
¼ teaspoon black pepper
¼ teaspoon salt
4 tablespoons olive oil (divided)
1¼ pound chicken breast, cubed
1 cup onion, diced
4 cloves garlic, minced
1 tablespoon jalapeno, chopped (about one jalapeno)
1 cup cilantro leaves, packed
In a large stock pot bring chicken broth and beans to a boil.
Add all seasonings (parsley, cumin, oregano, paprika, red pepper, black pepper, salt). Reduce heat to medium and let simmer.
In a saute pan heat 2 tablespoons of olive oil over medium high heat. Add chicken and saute about 3-5 minutes then add to pot.
In saute pan heat the remaining 2 tablespoons of olive oil over medium heat. Add onion, garlic and jalapeno and saute until softened, about 5 minutes.
Rough chop ½ cup of cilantro and add to onion, garlic and jalapeno mixture. Saute for a few seconds then add all to pot.
Let chili simmer at least another 30 minutes, but the longer, the better. To thicken up chili a little use a potato masher to mash some of the beans up. A few mashes should do the trick. You could do this before adding the chicken if the beans are nice and soft.
Before serving, add the rest of cilantro.
(Don’t forget the cornbread!)
Adapted from Paula Dean’s White Bean Chili.