This is one of those recipes that starts without one... I've made it several times, but this is my first attempt at writing it down. Delicious, filling, and costs roughly $5 for the ingredients to make a whole pot. Possibly a perfect winter meal (or summer, if you're leaving your husband to fend for himself for a weekend.)
White bean chicken chili
1 lb. dried white beans (navy, great northern, cannellini, etc)
2 lb. bone-in chicken parts (I like thighs for this-- they give a little more flavor than breasts)
1 t. cumin
1 t. chili power
2 t. salt
1 t. black pepper
1-2 onions, coarsely chopped
6 cloves garlic, peeled
1-2 jalapeno peppers, seeded and minced
2 c. corn (optional-- fresh, frozen, or canned all work fine)
1. Rinse and sort beans in large pot. Cover beans with 2-3 in. of water; bring to a boil. Turn down; simmer until they start to turn tender (approx. 1 hour, but could vary depending on the beans.)
2. When beans start to turn tender, add seasonings, chicken, garlic, and onion. Add more water to cover, if necessary. Bring to a boil, then simmer, partially covered, until chicken is cooked (30-40 minutes).
3. Remove chicken, set aside to cool. Drain beans, reserving cooking liquid. Beans should be fully tender. Put half of the beans and all the garlic in a blender of food processor; add some cooking liquid and blend until thick and smooth. Pour bean mixture back into pot.
4. Pull skin off chicken; pull meat off of bones and chop. Discard skin and bones; put chopped meat back into pot. Add chopped jalapeno and corn to pot. Stir everything together, adding cooking liquid until it is a thick but soupy consistency (2-4 cups)
5. Adjust seasonings to taste; simmer for a few minutes.
Makes 6-8 servings.
This is even better the next day; the flavors mingle. Also, two people will get sick of eating this long before it is gone, but it freezes wonderfully in one or two-serving portions. To re-heat, just dump the chili cube straight into a covered pot over low heat.
Good with any or all of these: