White Bean Chili
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It makes sense that beans would be popular in Alaska. They are easy to store and keep, and have been predominant in rural Alaskan diets since the gold rush. This White Chili is just as hearty as its traditional counterpart, but unusual enough to perk up a winter meal.
INGREDIENTS
2 cups dried Great Northern white beans
2 slices bacon, diced
1-1/2 pounds boneless turkey breast, shredded
1 large onion, peeled and coarsely chopped
2 cloves garlic, peeled and minced
1/2 cup homemade or canned chicken stock
1 teaspoon mild chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and freshly ground white pepper, to taste
1/4 cup shredded Monterey Jack cheeseWash and sort the beans. Place the beans in a large saucepan and add 6 cups of cold water. Bring the beans to a rapid boil over high heat. Turn off the heat and cover the pan with a lid. Let sit for 1 hour. Drain and rinse the beans and add 6 cups of hot water. Bring to a boil, reduce the heat, and simmer for 1-1/2 hours, or until the beans are just tender.
In a large, heavy stockpot, brown the bacon over medium heat. Add the turkey and brown on all sides. Add the onion and garlic and sauté, stirring frequently, until the onion is softened, about 10 minutes. Add the chicken stock, chili powder, cumin, coriander,and white beans. Simmer over low heat for 30 minutes. Serve hot, sprinkled with the cheese.
Makes 4 to 6 servings