Rachel fixed a new type of chili the other week called “White Bean Chili”. It is not anything like you might expect, but it is very tasty (and spicy!). We had it again tonight, and I wanted to share it for the family.

So I went to Paula Deen’s page and copied the recipe here for all Starnes to give it a try. If you want more go to Paula’s Food Network site here. Otherwise, here is the recipe:

Ingredients:

• 1 pound dried navy beans
• 5 cups chicken stock
• 4 tablespoons (1/2 stick) butter
• 1 tablespoon minced garlic
• 3/4 cup diced onion
• 1 1/2 cups chopped green chiles (fresh or canned)
• 1 pound boneless, skinless chicken breasts, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 to 2 teaspoons ground black pepper
• 1/2 teaspoon white pepper
• Pinch red pepper flakes
• 1/2 bunch cilantro leaves, chopped

Directions
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 heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.