White Chili
When I was a child, white beans were a staple at our table, our four children, six grandchildren and one great grandchild are not as fond of beans, but they still enjoy this tempting chili.
Serves: 8-12
Ingredients
1 pound dry navy beans
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon vegetable oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup water 1 medium potato, peeled and cubed
2 tablespoons chili powder
1 chicken bouillon cube
1/2 teaspoon salt
1 can (15 ounces) garbanzo beans, rinsed and drained
1-1/2 cups half-and-half cream
Method
- Place navy beans in a Dutch oven or soup kettle; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
- Drain and discard liquid; return beans to pan. Add water to cover by 2 in. Bring to a boil; cover and simmer for 45 minutes or until beans are tender. Drain and discard liquid; set the beans aside.
- In the same Dutch oven, saute onion and garlic in oil until tender. Add soups, 1 cup water, potato, chili powder, bouillon and salt; cover and cook over medium-low heat for 10 minutes. Add the garbanzo beans, cream and navy beans. Cook over medium heat for 10 minutes or until heated through (do not boil).
