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Paula Deen White Bean Chili Recipe

It's Tailgating Time! White Bean Chili

When I learned that the concept of white chili is foreign to a number of you, I took it upon myself to make the case for why this stuff is better than a bowl of red. I love tomato-based chili — especially when it's conveniently made in a slow cooker — but I positively crave the white kind. Not just any kind: Paula Deen's white bean chili.

It's green chilies (I prefer the Hatch variety), white beans, chicken, and cilantro, slow-simmered for hours to become a stew that's creamier and more tender than its tomato-based counterpart. Make this white chili, and you'll be the talk of any tailgate. To take a peek at how it's done (like all things Paula, it starts with butter!), read more.

White Bean Chili

White Bean Chili

Paula Deen White Bean Chili Recipe 2010-10-19 12:47:00


1 pound dried navy beans
5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion
1 1/2 cups chopped green chiles (fresh or canned)
1 pound boneless, skinless chicken breasts, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
1/2 teaspoon white pepper
Pinch red pepper flakes
1/2 bunch cilantro leaves, chopped


  1. Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Put the beans in large pot with the chicken stock and bring to a boil over high heat.
  2. In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add the chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.

Serves 10 to 15.





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Join The Conversation
lehdeluv lehdeluv 4 years
Awesome recipe! made it tonight! big hit and very quick and easy!
golfbecca golfbecca 5 years
this was DELICIOUS. However, the beans really soaked up the broth even after hours of soaking in water first, making it not as soupy as I liked and leaving the beans a little stiff still. About half an hour into the simmering, I had to add more broth. This diluted the flavor of the butter/onion/chile recipe, so next time I make this I'm just going to double that and the broth, but keep the beans the same. Oh, and cheesy cornbread with it was awesome, Amber was on the right track. Thanks for sharing this yummy recipe!
AmberHoney AmberHoney 5 years
Let's rustle up some cheesy cornbread to go with that grub!
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