White Bean Chili

White Bean Chili


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Try this awesome recipe for White Bean Chili today! Serve as a main course or as a side with other southern inspired dishes.

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Chicago, IL

Time needed

20 min preparation + 1 hour, 45 min cooking

Serving Size / Yield

10-15 servings


  • 1 lb dried Navy Beans
  • 5 C Chicken Stock
  • 4 tbs Butter
  • 1 tbs Garlic Cloves, minced
  • ¾ C Onion, diced
  • 1 ½ C Green Chiles, chopped
  • ½ lb boneless, skinless Chicken Breasts, roughly chopped
  • 1 can Vienna Sausage, sliced
  • ½ lb Smoked Sausage, cooked and sliced
  • 1 tbs ground Cumin
  • 1 tbs dried Oregano
  • 2 tsp Ground Black Pepper
  • Red Pepper Flakes, to taste
  • ½ bunch Cilantro leaves, chopped

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Rinse the dried beans and then cover them with cold water. Soak for two to eight hours and then drain. Place the beans in a large pot filled with chicken stock. Bring the pot to a boil over high heat.

In a separate saucepan, melt the butter over medium heat. Add in the garlic, onion, and chilies. Cook this mixture for about five minutes before adding it to the pot of beans.

Continue cooking the pot with the beans and chili mixture over high heat. Add the chicken, smoked sausage, Vienna sausage, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Reduce the heat to medium and continue cooking for approximately one and a half hours. Stir occasionally and add more broth as needed for moisture.

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