You are here: Home » Recipes » Pink Chili Pink Chili Recipe by Favorite Recipes Press Yield 6 servings Use leftover cooked chicken or buy a rotisserie bird to make this hearty chili. PrintEmail Ingredients 2 cups dried navy beans6 cups water8 -- chicken bouillon cubes2 -- onions, coarsely chopped1 -- (4-ounce) can chopped green chiles1 -- (10-ounce) can tomatoes with green chiles2 teaspoons cumin1 1/2 teaspoons oregano1 teaspoon chili powder4 cups shredded cooked chicken breast Instructions Rinse and sort the beans. Combine the beans and enough water to cover by 1 to 2 inches in a large stockpot. Let soak for 8 to 10 hours; drain. Combine the beans, 6 cups water, bouillon cubes, onions, green chiles, tomatoes, cumin, oregano and chili powder in a stockpot. Simmer over medium heat for 1 hour or until the beans are tender, stirring occasionally. Add the chicken. Simmer, covered, over low heat for 1 hour, stirring occasionally. Spoon into bowls. May substitute canned beans for dried. Recipe reprinted with permission from The Junior League of Knoxville’s Dining in the Smoky Mountain Mist (The Junior League of Knoxville, TN., 1995).