White chicken chili


If you are bored with the regular tomato chili or with the take away chicken chili, here is a substitute for it. Try this yum white chicken chili with white beans and the best part of this dish is that it can be stored well for a while. This white chicken chili will hardly take an hour.


  • 1 pound small white beans, soaked overnight in water
  • 2 cloves garlic, minced
  • 2 medium onions, coarsely chopped
  • 2 quarts chicken stock
  • 7-ounce can diced green chilies
  • 3 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground cloves
  • 4 cups cooked and diced chicken


Start by draining the beans. Get some finely chopped garlic and onion. Then mix the beans, garlic, onion, stock, green chili, cumin, oregano, cayenne pepper and cloves. Keep it on flame for about 8 minutes. Then bring these ingredients to boil on a high flame. Then lower the flame and stir in between. Make sure that the beans are soft. This will take about 25 minutes.

Take the canning jars and pour in the hot chili. Leave an inch space. Then seal the jar with a two piece cap. Also use a pressure canner. After pressuring the canner to 0, open the canner and then remove the hot jars. Once the jars cool, test the seals. And do not forget to boil the content of jar for at least a good 10 minutes.