White Bean Chili

(Courtesy of Paula Deen)

Ingredients:
1 lb. dried navy beans
6 c. chicken stock
4 Tbsp. (1/2 stick) butter
1 Tbsp. minced garlic
3/4 c. diced onion
1 1/2 green chilies (fresh or canned), chopped
1 lb. skinless boneless chicken breast, finely chopped
1 1/2 Tbsp. ground cumin
1 Tbsp. dried oregano
1-2 tsp. ground black pepper
3/4 tsp. white pepper
1/2 bunch cilantro, chopped

Directions:
Wash beans, cover with water and soak for 2 hours.  Drain.  Place beans in a large pot with chicken stock.  Bring to a boil.  In a saucepan, heat butter and saute garlic, onion and chilies for 5 minutes.  Add to bean pot.  Add chicken, cumin, oregano, black pepper, white pepper and cilantro.  Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours.  Serve with cornbread.

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