Navy Bean Chicken Chili is one of my favorite Autumn/Winter soups.
I call that “Comfort Food”!!!
No, the frost is not on the pumpkin in Florida, but the weather is indeed cooler….we woke up to 48 degree temperatures the other day and the evenings are definitely getting cooler.
A plus for living in the Cape… (on the Gulf of Mexico)….our temps stay warmer than the temps in the middle of the state, where cooler temps can affect the groves of fruit trees.
As I said…Fall weather turns my thoughts to…. hot chocolate, hot tea, hot toddy, home made bread, apple and pumpkin pies, soups, stews and chili!
Of course, you can make chili any time of the year…and I do!
And, I am sure you have found that the longer the flavors blend…the better the soup or stew is.
I always make extra ….because the next day the chili or soup is phenomenal as the flavors blend.
Another advantage, you can use whatever is in your pantry to make your soups.
I have added a bit of south west to my northern navy beans by adding chopped green chiles (or jalapenos) and chopped cilantro and grated cheese
Unlike baking, where exact measurements are required…soups, stews and chili are all your own.
I have added grated carrots to my Ham and Beans….
Green, Red and Yellow Bell Peppers to my chili…
Rice and Cabbage to Vegetable Beef Soup.
Let your preferences and tastes of your family be your guide.
I have never made a soup that could not be “rescued” by simply adding additional ingredients.
It is like the old adage…“if your car’s gas gauge is not on empty…you are not lost”!!!!
My dear readers…Do your thoughts turn to soups, stews and chili when the weather starts to cool?
What is your favorite cold weather foods?
If you were at my home right now….you would be smelling home made bread just about ready to come out of the oven,
and Navy Bean Chicken Chili with green chiles (I made yesterday) simmering on the stovetop.
Nothing like it! 🙂
Have a great week-end and stay warm and cozy!
- 1 lb package of dried navy beans
- 6-7 cups of chicken stock
- 4 tablespoons butter
- 1 tablespoon garlic, minced
- 1 medium onion, diced
- 1 small can of chopped green chilies (or you can use a fresh jalapeno)
- 1 lb chicken boneless and skinless, finely chopped
- 1 1/2 tablespoons ground cumin
- 2 teaspoons of red pepper flakes (optional)
- 1 tablespoon dried oregano
- 2 teaspoons freshly grated black pepper
- 1/2 bunch fresh cilantro, chopped
- grated cheese, of your choice to add to the top when serving (optional)
- dollop of sour cream added to the top when serving (optional)
- Wash beans and check for dirt or little rocks. (I call this picking the beans). You can soak the beans overnight, but I rarely do this step...
- Rinse the beans well and put the beans in a large pot with chicken stock on medium high heat and bring to a boil.
- Meanwhile, in a saucepan, heat butter and sauté garlic, onion, chicken, salt and pepper for about 5 minutes, adding the cumin, red pepper flakes, oregano and can of green chilies.
- Add chicken mixture to beans and chicken stock, stirring to combine.
- Bring to a boil, then, lower heat to simmer, cover, and cook, stirring occasionally, for 2 - 2 1/2 hours. (add more chicken stock or water if beans get too dry.)
- Garnish with fresh cilantro, grated cheese and sour cream if desired..
- I like to add a small amount of the cilantro to the saucepan of veggies and chicken. If you are not fond of cilantro...delete this step.
- Serve with fresh baked sour dough bread or cornbread....yummy!