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The Inn at Jewish Hospital's white chili




Source of Recipe


The Inn at Jewish Hospital


Recipe Introduction


This is a recipe of 2 parts: Cooking the beans and saut�eing the chicken/spice mixture. If you don't have time to soak the beans overnight, bring them to a boil, then simmer over medium-low heat, covered, for about 20 minutes. Remove from heat and let them soak about 2 hours before proceeding with the rest of the recipe.


List of Ingredients




2 1/2 cups dried navy beans
2 teaspoons salt
1 pound chicken breast meat, diced
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/2 cup chopped leeks
1 tablespoon cumin
1 jalapeno pepper, finely minced
1/2 teaspoon oregano
1/2 cup chicken base (see note)
1/4 teaspoon nutmeg
1/2 teaspoon cayenne pepper
1 teaspoon minced garlic
Sour cream, for garnish

Recipe



In a large stock pot, soak beans and salt overnight, covered by at least 1 inch of water. When you're ready to start the chili, add water to taste (I used about 8 cups here) and bring beans to a boil over medium-high heat; reduce heat and simmer until beans can be squished with a fork, a little over 1 hour.

Meanwhile, in a large saut� pan, brown chicken in olive oil over medium-high heat until almost cooked. Add onions, leeks, cumin, jalapeno pepper, oregano, chicken base, nutmeg, cayenne pepper and garlic. Cook about 2 minutes, until mixture is very fragrant. Add to beans, along with more water to taste (I used about 3 cups here).

Cover and bring to a boil. Reduce heat and simmer 20 to 30 minutes. Serve with a dollop of sour cream in each bowl.

Serves 4 to 6.

NOTE: Chicken base is a thick, yellowish paste that comes in 1-pint plastic tubs,The paste flavors a soup like a bouillon cube but isn't as salty.