Last Updated on October 29, 2021
Great Northern White Chicken Chili
Well, it’s that time of year again. Until I was in my late thirties, it always rained on my birthday, then it stopped raining on my birthday. I was rather amused when I looked a the weather forecast and saw that it was supposed to rain on the 16th of February, 2011 in Los Angeles.
As we have just moved in, and some things are still not completely organized, I thought I would make a simple dinner and a simple cake. It turned out I did not have to make the cake, my friend Adel brought a great cake from the bakery for me. But what to make for dinner on a cold, wet day?
Chili, of course, was the answer – but not any chili – no I wanted something special for my birthday, and I remembered that I used to make Great Northern White Chili. I had not made it for years.
We like this chili because it’s not too hot, so it’s perfect for people who don’t tolerate heat very well. I love a lot of heat, but I know a lot of people don’t. Great Northern White Chicken Chili is rich because it has cream in it. This chili also does very well in the crockpot, just precook the ingredients and let the beans cook in the Crockpot.
- 1 package Great Northern Beans
- 2 Pasilla Chilies
- 1 Green Pepper
- 1 Onion
- 2 Garlic Cloves
- 1 Chicken Breasts, skinned and boned
- 3 cans Chicken Stock
- 1 tablespoon Oregano
- 1 teaspoon Basil
- 1 teaspoon Thyme
- ¼ cup Cream
- Rinse beans. Fill a large pot with beans and cover with cold water. Bring to boil and boil for 5 minutes. Cover and remove from heat, let sit, covered for 2 hours. Drain beans and set aside.
- Char and peel chilies and green pepper.
- In food processor with chopping blade:
- Chop charred peeled chilies and pepper.
- Chop onion and garlic.
- Chop cut up chicken breast.
- Reheat the pot and add oil. Add chilies, pepper, and onion and sauté until the onion is translucent.
- Add chicken and break up with a spatula as you sauté, about 5 minutes.
- Add beans and broth.
- Add seasonings.
- Cover and simmer for about 1 hour or until the beans are almost tender. Remove the cover and allow some of the broth to reduce.
- Add the cream and reduce further, stirring to prevent scorching.
- Serve with sour cream and cilantro.
This is also a very good dish for Pot Luck. Variations Instant Pot: Put the beans in the Instant Pot with a garlic clove, bay leaf, 1/2 teaspoon of Aleppo pepper, and enough water to well submerge the beans, about 3 to 4 cups. Process for 40 minutes. Use the slow release method. Drain the beans, reserving about 3 cups of the bean liquid. Instead of using canned chicken broth, use this liquid plus three teaspoons chicken base mixed in the liquid. Crockpot: You can make this in the Crockpot as well. Sauté the onions, pepper, and chicken separately, then add them to the beans and liquid and cook for 8 hours.