Spicy White Bean Chili

  • Yield 8 to 10 servings

This tastes even better the next day!


2 medium white onions, chopped
1 clove garlic, minced or 1/8 teaspoon garlic powder
1 tablespoon vegetable oil
5 medium boneless skinless chicken breasts, cooked, chopped (about 4 cups)
3 cans (16 ounce) Great Northern beans, drained
5 cups chicken broth
2 cans (4 ounce) chopped green chiles, drained
2 tablespoons cumin
1 1/2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon oregano
1/4 teaspoon ground cloves
1/8 teaspoon paprika
2 cups shredded Monterey Jack cheese


  1. Saute the onions and garlic in the oil in a stockpot until the onions are tender. Add the chicken, beans, broth, green chiles, cumin, chili powder, cayenne pepper, oregano, cloves and paprika and mix well. Bring to a boil; reduce heat.
  2. Simmer for 1 hour, stirring occasionally. Ladle into soup bowls. Sprinkle with the cheese.

Recipe reprinted with permission from The Junior League of Bristol, TN/VA, Start Your Ovens, Cooking the Way it Ought'a Be from the Junior Leage of Bristol (The Junior Leage of Bristol, TN/VA 2001)



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