Total TimePrep: 40 min. + soaking Cook: 3-1/2 hours
- 2 pounds dried great northern beans
- 1-1/2 cups diced onion
- 1 tablespoon canola oil
- 1 tablespoon ground oregano
- 2 teaspoons ground cumin
- 1-1/2 teaspoons seasoned salt
- 1/2 teaspoon cayenne pepper
- 4-1/2 quarts chicken broth
- 2 garlic cloves, minced
- 2 pounds boneless skinless chicken breast halves, cubed
- 2 cans (4 ounces each) chopped green chilies
- Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
- In a stockpot, saute onion in oil until tender. Combine seasonings; add half to onion mixture. Saute 1 minute. Add beans, broth and garlic; bring to a boil. Reduce heat; cover and simmer 2 hours.
- Preheat oven to 350°. Coat chicken with remaining seasoning mixture; place in 15x10x1-in. baking pan. Bake 15 minutes or until chicken is no longer pink; add to beans. Stir in chilies. Cover and simmer 1-1/2 to 2 hours or until flavors are blended.
Nutrition Facts1 cup: 169 calories, 3g fat (0 saturated fat), 29mg cholesterol, 365mg sodium, 17g carbohydrate (0 sugars, 0 fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
Oct 31, 2019
I've made this recipe several times over the years and it never disappoints (even won a chili cookoff contest at church with this recipe). The first time I prepared the recipe, I followed the instructions. Now I cheat and buy the precooked fajita seasoned sliced chicken breasts and just add all the ingredients together. I have tried it with canned beans from the store for a quicker pre/serve, but prefer the soaking of the dry beans. I increase the cumin to 1 T. (we like the deeper flavor it adds). A great fall/winter soup, love it!
Dec 14, 2015
I keep making bigger batches of this recipe (hoping for leftovers) but it never happens! We have made this recipe so many times, it has now made it into my family cookbook! It was suggested to me to try it without the chicken, and we absolutely enjoy it that way! I usually use a tiny bit of chicken stock, but lately found that just the "juice" from the beans keeps it just as tasty. For those who do not know, the whitish, thick goo that you drain and rinse off your beans is soluble fibre and it is very good for you. Leave it in if you can. In this recipe, however, too much liquid will make your end dish kind of soupy, as others had stated. Perfect for those "no-meat" meal days! I love spicy food, but I had to reduce the pepper and the amount of chilies so my kids would enjoy it too. Of course it goes excellent with a sprinkle of cheddar and garlic toast on the side!
Dec 10, 2015
I made this chilli as written turned out great. We saved some for the next day (which we add a cut up cooked potato and some potato flakes) and froze several containers for later enjoyment.Will make again.
Aug 23, 2013
I forgot to add the chilli's (but didn't miss them at all). Also added some potatoes and corn. I agree with the previous cook, it is more like a soup/stew as it is not super thick. Was a hit at my house.
Aug 23, 2013
I forgot to put in the chilli's (but didn't miss them at all), added a few potatoes and some corn. This was a definite hit at my house.
Feb 2, 2013
Jan 3, 2012
I added a roux to thicken it the way I prefer. The addition of the fat, in the form of butter from the roux, mellowed the flavors nicely.
Jan 4, 2011
No comment left
Feb 23, 2010
This is an easy and amazing recepie. My fam and I love it. We have to double the batch every time we make it. I added potatoes and took out the chicken sometimes (were experimenting with being a vegeterian)... Anyway.... it was great.. LOVE IT!!!!!!!
Nov 30, 2009
This chili was excellent! My whole family loved it.