A close friend, after eating a bowl of this chili, once remarked that it was not just an interesting twist on a traditional chili recipe, but that it was, in fact, the best thing she had ever eaten. I used to make this almost every weekend during my single days, and then eat it all week long. It is a nice twist on the traditional beef ‘n’ bean red chili, and I would imagine, is healthier, as well (though remember, you are still eating a big bowl of meat and beans). The trick to a successful white bean chili is in the dramatic reduction of the stock, which creates this chili’s “sauce.” Let’s get into it, shall we?

Ingredients:

• 2 cans of beans (I prefer 1 can white/navy beans, 1 can red kidney beans)
• The biggest can of unsalted chicken stock you can get your hands on (49 oz. or so)
• 4 tablespoons (1/2 stick) butter
• 4-6 cloves minced garlic
• 1 diced onion
• 1 diced green pepper
• 1 small can green chilies, chopped
• 1-2 diced fresh jalapenos
• 1 pound boneless, skinless chicken breasts, finely chopped
• 1 tablespoon ground cumin
• 1 to 2 teaspoons ground black pepper
• 1/2 teaspoon white pepper
• Pinch red pepper flakes
• Pinch of salt, or to taste
• 1/2 bunch cilantro leaves, chopped
• Sliced green onions, sour cream, jack cheese to garnish, all optional

Method:

Drain beans, leaving about 1/3 of a can of liquid in each. This will help the sauce thicken. Add beans and remaining liquid to a large pot. In a saucepan, heat butter, and add garlic, jalapenos, green pepper, onion, and chiles, and saute for 5 minutes. Add mixture to pot with beans. Brown chicken in saucepan, and add to pot. Add cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower heat to low and cook, stirring occasionally, for approximately 1 1/2 hours. Cooking time is approximate; the goal is to keep the stock reducing and reducing, until you have a nice sauce, but before the mixture begins to burn. Optionally, serve with sliced green onions, sour cream, or shredded cheese.

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