White Chicken Chili (AE's version) This is a stellar meal. It combines legumes with chicken and chicken stock for a nutritionally-rounded AND frugal meal. Beans offer a rich array of B Vitamins and anticancer agents. Chicken adds protein and umph. And chicken stock, imparts a plethora of minerals along with digestive aids.
I am going to share a big recipe for this Super Supper. This will serve 12-16. So if you don't want enough to freeze (or take to a church pot-luck as I did), you will want to cut the recipe in half. One more thing... it's white, which is kind of classy. But please do serve this with a brilliant green salad.
- 2 lbs. White Beans, such as Navy or Great Northern
- A few Tbsp. EVOO (that's extra virgin olive oil)
- One large onion
- One large green bell pepper (or chilies if you like it hot!)
- 4 minced garlic cloves (large ones!)
- 2 tsp. ground cumin
- 1 tsp. oregano
- 1/4-1/2 tsp. cayenne pepper
- 1/2 tsp. white pepper
- 3 tsp. sea salt
- Meat from one cooked chicken
- 4 cups of chicken stock
I started this recipe with my whole chicken already cooked and its stock reserved. Click here to see how I do that.
Begin by soaking your beans in order to neutralize the phytic acid and enzyme inhibitors that are present. Doing so will prevent any digestive difficulties. The night before you want to make this meal, sort a 2 lb bag of white beans (Navy or Great Northern) for any bad beans or stones. Put in a pot with plenty of water and 4 Tablespoons of plain yogurt.
The next day, rinse the beans well and place back in the pot. Cover with fresh water, bring to a boil, and skim off any foam that comes to the surface. Let simmer for 1 1/2 to 2 hours, or until soft and beginning to split. Here are my cooked beans.