This white bean chili is hearty and a nice change of pace from red chili. We love it topped with avocados, and leftovers are taken for lunch in a thermos the next day. You can even sneak a little chicken liver in, just fry it in butter, coconut oil, or ghee and then crumble in a couple tablespoons of the cooked liver and your family will never know the difference!
White Bean Chili
- 2 tablespoons butter or ghee
- 1 whole medium onion, diced
- 4 cloves garlic, crushed
- 2 Anaheim chilis, seeds removed, diced
- 1 pound white navy beans, soaked overnight and drained
- 4 cups chicken broth
- 4 cups filtered water
- 1 whole Jalapeno, Sliced
- 1½ teaspoons ground cumin
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- Sea Salt to taste (start with 1 tablespoon)
- 1 cup yogurt
- 2 egg yolks
- 3 cups cooked chicken, diced
- ½ pound grated Monterey Jack cheese
- Yogurt for Garnish
- Guacamole (optional)
- The egg and yogurt mixture thickens without using flour. If you are not on SCD or GAPS, you can use cream in place of the yogurt.
- In a skillet over medium heat (or in a large pot if using a pot to make chili- I use a crockpot) cook the onion and garlic in butter until soft. Add the rest of the ingredients through Sea salt. Cook in the crock pot all day on low, or 4 hours on high. After the beans are cooked through, 20-30 minutes before serving, stir in the chicken. Whisk the egg yolks into the yogurt and stir the egg mixture into the chili as well. Add Monterey Jack cheese to the pot just before serving and stir to melt.
This recipe first appeared in the Grain Free Meal Plan in Feb of 2011~ Sign up now for new yummy recipes every month!
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