White Bean Chicken Chili

Where I live, the temperatures have been much cooler than I'd like, and so instead of making warm weather foods, I was craving this warming chili.  I was first introduced to this delicious white bean chili by my amazing mother, and I think it is now time to share my adaptation of this tasty family dish.

Please note:  It's extremely important to soak your beans for at least 24-48 hours prior to making this dish.  

Read here why this step is so important.

INGREDIENTS:

- 1 pound dried navy beans

- 6 to 7 cups of chicken stock (I use this brand, or homemade)

- 4 tablespoons good quality butter

- 1 tablespoon minced garlic

-3/4 cup diced onion

- 1 1/2 cups diced green chiles (fresh or canned)

- 1 pound organic boneless, skinless chicken breasts, cut into small cubes

- 1 tablespoon ground cumin

- 1 tablespoon dried oregano

- 1 to 2 teaspoons ground black pepper

- 1/2 to 1 teaspoon sea salt

- pinch of red pepper flakes (optional)

- 1/2 bunch of cilantro leaves, finely chopped

DIRECTIONS:

How to soak your beans:

1. Place beans in a large glass container, or two medium ones. (It must be glass).

2. Fill up bowl(s) with filtered, hot water.  (Research shows that temperatures over 150 degrees destroy the enzyme responsible for breaking down the gas causing sugar, oligosaccharide.  And you must use filtered water soaking). 

3. Now add a good dash of baking soda to the bowl.

4. Now let soak for 24-48 hours.  Change the soak water with new filtered water, 2 to 3 times, and add baking soda each time.  (If you soak them for less, much of the phytic acid and enzyme inhibitors may be neutralized, yet the complex sugar (oligosaccharide) will not.  For many this will create fermentation in the intestines and digestive stress.  Be certain to reserve enough time for soaking when you plan to cook meals with beans).

For the chili:

1. Put the beans in a large pot, add the chicken stock, and bring to a boil.

2. In a saucepan, heat the butter over medium heat.  Add the garlic, onion and chiles, and saute for 5 minutes.

3. Add the onion mixture to pot with the beans.  Add the chicken, cumin, oregano, pepper, cilantro, and optional red pepper flakes.

4. Lower the heat to medium and cook, stirring occasionally, for approximately 2 hours.

Enjoy!

Approximately 6-8 servings

*This chili tastes even better the second day!

(Adapted recipe from here)