White Chili With Navy Beans Recipes

Steps:

• Cook chicken, save broth, if making homemade broth.
• Add rinsed and drained navy beans and bouillon to chicken broth.
• Simmer 2-4 hours.
• Saute onions in butter. Add garlic, chilies, spices, and chicken. Add to bean mixture.
• Simmer 1 hour.
• Stir in sour cream and cheese. Enjoy!
• *Note: To make in crock pot. Add all ingredients except sour cream and cheese into 6 quart crock pot or larger. Cook on low for 8-12 hours. Stir in sour cream and cheese. Enjoy!
• **Note: To make in oven. Add all ingredients except sour cream and cheese into a large roaster. Bake at 250 degrees for 6-8 hours. Stir in sour cream and cheese. Enjoy!

Steps:

• Set a medium-to-large pot over low heat. Add the olive oil, onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook the onion, stirring occasionally, until soft and translucent, about 8 minutes.
• Add the garlic and cumin. Cook, stirring frequently, for another minute.
• Add the broth, beans, chiles, cloves, and cayenne. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 3-5 more minutes until thickened a tiny bit.
• Remove from heat. Run a potato masher or fork through 5-6 times just to smash a few of the beans and help thicken it all up. Squeeze the lime over the top and stir. Taste and add additional salt and pepper if desired.
• Serve with assorted toppings if desired. I'm partial to this vegan cashew sour cream - yum!

Steps:

• Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker.
• Cook on High until the chicken falls apart, about 4 hours.
• Mash the chili with a potato masher to give a thicker texture, if desired.

Steps:

• 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 beans, discarding liquid; return beans to pan. Add water to cover by 2 in. Bring to a boil; cover and simmer until beans are tender, about 45 minutes. Drain beans, discarding 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 cream, garbanzo beans and navy beans. Cook over medium heat until heated through (do not boil), about 10 minutes.

Steps:

• Place navy beans in a soup kettle.
• Add water to cover by 2 inches.
• Bring to a boil.
• Boil for 2 minutes.
• Remove from heat.
• Cover and let stand for 1 hour.
• Drain and discard liquid.
• Return beans to pan.
• Add water to cover by 2 inches.
• Bring to a boil, cover and simmer for 45 minutes.
• or until beans are tender.
• Drain and discard liquid.
• Set beans aside.
• In the same kettle, saute onions and garlic in oil until tender.
• Add soups, one cup water, potato, chili powder, bouillon and salt.
• Cover and cook over medium-low heat for 10 minutes.
• Add garbanzo beans, half and half and navy beans.
• Cook over medium heat for 10 minutes or until heated through.
• You could eliminate alot of time and just use canned navy beans.

Steps:

• Soak the beans for six hours or overnight. Drain and reserve.
• Peel and dice onions and carrots. Trim and dice celery.
• Heat oil in a large pot. Add onions, carrots and celery and saute until soft.
• While the vegetables are cooking, peel and mince garlic. Add to pan and saute for two minutes.
• Using rubber gloves or covering hands with plastic bags, clean seeds and stem from jalapeno and dice. Chop parsley.
• Add beans to pot and toss for one minute. Add jalapeno, parsley, vegetable stock, thyme, bay leaf, cumin seed and black pepper. Bring to a simmer. Add cumin. Cook slowly for 90 minutes, or until desired consistency is reached.
• Chop cilantro and pull oregano leaves from stems. Add salt, pepper, cilantro and oregano.
• Remove from heat and let cool slightly. Remove bay leaf.