Today we are making White Chili.
- White Northern Beans, 15.5 oz. or larger to keep it around 2 lbs of beans (same amount for home dried beans)
- 100% Natural Diced Tomatoes, 1 Can, 14.5 oz OR 1 Jar home canned diced tomatoes
- 100% Natural Pureed Tomatoes, 1 Can, 14.5 oz OR 1 Jar home canned Pureed tomatoes
- 2 Tablespoons of dried Onion Powder.
- 2 Medium size diced Onions (yellow, white or sweet for less heat)
- 1 packet of Chili mix (heat optional) or 1/2 Cup Home Made Chili Mix
- 1 Pepper Ancho, Pablano, Anaheim, or Bell Pepper for less heat, seeded & diced. * wear gloves to cut up the hot peppers.
- 5 Garlic Cloves minced or chopped.
My White Chili starts with 2 lbs/2 bags of White Beans, Navy Beans or Great Northern Beans.
I wash the beans and pick out any shells.
Then I strain the beans and put them in a large pot of room temperature water to soak overnight; at least 9 hours.
In the morning I drain and rinse the beans again. (*I save the old water to use on my outdoor herbs)
Then place the beans in the large pot with at least 1 1/2 inches of water over the beans and bring to boil. Rapidly boil the beans for 5 minutes, then turn down the heat to med or a gentle boil. Boil for 2 hours. In the last hour, add the chili mix & onion powder. Stir really well. Then add the chopped tomatoes & pureed tomatoes. I then cook the meat (if Vegetarian, leave meat out) with a bit of olive oil, add the onion, 5 garlic cloves, chopped pepper and cook till brown. Add the this to the chili and continue cooking for 1 hour. It is good just with beans too!
Serve with Tortillas or Crackers.
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