- 6 cups [1.5 L] chicken broth
- 1 pound [454 g] great northern beans
- 2 medium onions, chopped separately
- 2 garlic cloves, minced separately
- 6 cups [1.5 L] cooked chicken dices
- 1 cup [250 mL] salsa
- 1 tablespoon [15 mL] vegetable oil
- 2 Jalapeņo peppers, seeded and diced
- 2 chili peppers, diced
- 1 1/2 teaspoons [7.5 mL] oregano
- 2 teaspoons [10 mL] cumin
- 1/4 teaspoon [1 mL] Cayenne pepper
- 1 pinch salt
- Sour cream, to serve
- Grated Monterey Jack cheese, to serve
- Freshly chopped cilantro, to serve
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- Leave great northern beans to soak overnight covered with water.
- Bring chicken broth to a boil into a large casserole.
- Drain beans.
- Simmer together soaked drained beans, one of chopped onions and one of minced garlic clove for approximately 2 hours stirring frequently, to soften beans.
- Mix in chicken dices and salsa.
- Heat vegetable oil into a frying pan; brown together Jalapeņo pepper dices, chili pepper dices, remaining chopped onions and minced garlic seasoned with oregano, cumin, Cayenne pepper and salt.
- Leave chili to simmer for 1 more hour.
- Serve chili, garnished with sour cream grated Monterey Jack cheese and freshly chopped cilantro.
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