Navy Bean Chicken Chili

Navy Bean Chicken Chili
White Bean Chili
Recipe courtesy Paula Deen
1 pound dried navy beans
5 cups chicken stock
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
¾ cup diced onion
1 ½ cups chopped green chiles (fresh or canned)
1 pound boneless, skinless chicken breasts, cubed
1 tablespoon ground cumin
1 tablespoon dried oregano
1 to 2 teaspoons ground black pepper
½ teaspoon white pepper
Pinch red pepper flakes
½ bunch cilantro leaves, chopped
Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower he.at to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.
Les’ version - I used 2 pounds of small white navy beans, I soaked them overnight, about 10 hours, Add water just to the top of the beans and simmer for about 8 hours in the crock pot, low setting; Add two cans of chicken broth; I sautéed one large white onion in about two tablespoons of butter, I used all of the oregano and maybe 1 teaspoon of cumin, and 11/2 teaspoon of garlic powder, 1 1 / 2 teaspoon of black pepper, 1/2 teaspoon of cayenne pepper, because I used water to cook the beans I added bullion power to compensate for the water. I cubed the chicken breasts, and did not use the garlic or the chilies. I added the cilantro at the end and cooked on high for another 2 hours.