White Bean Chili

by Abby Welker

1 lb. Dried navy beans
5 c. Chicken stock (or 5 bullion cubes & 5 c. water)
½ Stick of butter
1 T. Minced garlic
¾ c. Diced onion
1 ½ c. Chopped green chilies (fresh or canned)
1 lb. Boneless, skinless chicken, finely chopped (uncooked)
1 T. Cumin
1 T. Oregano
1-2 t. Black pepper Pinch red pepper flakes (optional)
½ Bunch Cilantro leaves, chopped

Rinse beans well, cover with cool water and soak for 2 hours. Drain.

Place beans in large pot with chicken stock, bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add garlic, onion and chilies – sauté for 5 minutes. (it’ll smell SO good!) Add chili mixture to pot with beans. Add chicken and all other seasonings.

Lower heat to medium and cook, stirring occasionally, for approximately 1 ½ hours.

NOTE: This dish freezes very well in quart-sized freezer bags.