Smoked White Bean Chili
This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
1 lb. dry navy beans
1 large onion, diced
2 red or yellow bell peppers, diced
2 to 3 lbs. smoked chicken (Recipe here)
1 batch poblano chile paste (Recipe here)
2 to 4 tsp. kosher salt
2 tsp. white pepper
Sour cream, shredded cheddar cheese, or other desired garnishes
• Day 1: Place beans in a large pot and cover with several inches of water. Soak overnight.
• Day 2: Drain the beans and rinse. Return the beans to the pot and fill with enough water to cover them by 2 inches. Simmer the beans over medium heat until tender, about 30 to 45 minutes.
• Add the onion, pepper, smoked chicken and poblano chile paste and bring to a simmer over medium heat for 30 minutes.
• Season with salt and pepper to taste. Serve with sour cream, cheddar cheese, and other desired garnishes. Chili will keep refrigerated up to 10 days or frozen for 6 months.