Old Ebbitt Grill's White Bean Chili
- 1 pound navy beans
- 1 small sweet red bell peppers diced
- 1 small green bell peppers diced
- 1 medium spanish onions diced
- 2 tablespoons olive oil
- 7 cups chicken broth
- 2 cloves garlic diced
- 2 teaspoons cumin or to taste
- 3 teaspoons chili powder or to taste
- 3 each italian plum (roma) tomatoes chopped
- salt and black pepper to taste
- 3 each chicken breasts bone in
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 tablespoon garlic diced
- 2 tablespoons cilantro fresh
- salsa for topping
- 4 pieces cornbread
- cilantro chopped fresh, for garnish
- For the beans: Soak beans overnight in water to cover.
- Drain.
- Over low heat, stir peppers and onion in olive oil for one minute.
- Add beans and saute over medium heat for 5 minutes, stirring constantly.
- Add stock, garlic, cumin and chili powder.
- Simmer, uncovered, until beans are soft, about 1 1/2 hours, adding more broth as necessary.
- Stir in tomatoes about 20 minutes before beans are done and season to taste with salt and pepper.
- To Roast the chicken: Crack the breast bones to flatten.
- Rub breasts with oil and season with remaining ingredients.
- Then roast in a preheated 350F (180C) F oven about 30 minutes, being sure not to overcook.
- Cool slightly and remove meat form bones.
- (If boneless breasts are used, grilling is preferable since they would dry out quickly if roasted.)
- To Serve: Place a generous portion of beans in large, flat soup bowl.
- Slice chicken thinly, keeping skin on (skin may be removed, but some of the seasoning will be lost) and place on top of the beans.
- Garnish with salsa, sour cream, cilantro, and a warm quesadilla.
beans, sweet red bell peppers, green bell peppers, onions, olive oil, chicken broth, garlic, cumin, chili powder, italian plum, salt, chicken breasts bone, olive oil, chili powder, cumin, garlic, cilantro fresh, salsa, cornbread, cilantro
Taken from recipeland.com/recipe/v/old-ebbitt-grills-white-bean-ch-42203 (may not work)