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White Bean Chicken Chili

March 6, 2014

This is the only time of year I make chili, so one time it has to be ‘the white one’.  And today worked out to be the perfect day.  I must say I did watch the weather so did most of the preparation last night, which by the way I always recommend for some types of stews or chili that you want to thicken and age with great flavor.


White Bean Chicken Chili


  • 1 14. oz. Bag White Beans (Great Northern used here)
  • 1 T. Vegetable Oil
  • 1 T. Unsalted Butter
  • 1 Medium Onion (diced)
  • 3-4 Stalks of Celery (diced)
  • 2 Garlic Cloves (minced)
  • 6 C. Chicken Stock *
  • 2-3 C. Chicken (from a roasted chicken)
  • 1-2 t. Ground Cumin
  • Salt and Freshly Ground Pepper (to taste)
  • Handful of Fresh Chives (snipped)
  • 1 T. of Heavy Cream (for garnish per bowl) or Sour Cream

* Try to always use homemade stock for this chili.


  1. Prepare the beans per package
  2. Saute the onions, celery and garlic in the oil and butter approx. 5 min.
  3. Add the stock and beans to the vegetable saute and heat thoroughly
  4. Add the chicken, chives and cumin and heat thoroughly; then reduce heat and simmer approx. 3 hours
  5. Salt and pepper to taste
  6. Serve in warmed bowls and garnish with a T. of heavy cream and additional chives






Serves 6-8

Recipe adapted from

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