Yield: Serves 6-8



  • 4 C. (usually 2 cans) white kidney beans (or cannellini or Great Northern beans), drained
  • 1-2 lg. onions, chopped
  • 3 cloves of garlic, minced
  • 2 T. oil
  • 3-4 C. chicken broth or bouillon
  • 1/2 C. (4 oz. can) can chopped green chilies or equivalent
  • 1 tsp salt (unless you use bouillon above)
  • 1 tsp oregano or Italian seasoning
  • 1-2 tsp ground cumin
  • 3-4 cups cooked chicken, cut into bite-sized pieces




  1. Mash half of the beans, either in a food processor, with a potato masher, or with a fork. They don’t have to be perfectly smooth, but they will be used to thicken the chili. Set the mashed beans aside to add near the end.
  2. In a large saucepan, saute the onions and garlic in the oil.
  3. Add the lesser amount of broth, the chilis, oregano and cumin. Add the salt only if you’re using unsalted broth.
  4. Bring to a boil and simmer for 10 minutes to blend the flavors.
  5. Now stir in the mashed beans and the remaining unmashed beans. If the mixture is too thick, add more broth.
  6. Stir in the chicken and bring back to a boil. You can simmer it more at this point if you like. The chicken will start to fall apart if simmered a long time; it’s all a matter of preference.
  7. Serve with grated cheddar cheese, a dollop of sour cream, sliced black olives or minced green chilis. Tortilla chips or corn bread are great accompaniments.


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