White chili, with its chicken and white beans, is a great alternative to a tomato-based chili. Use a pressure canner to make and preserve this dish for later use. When you serve your white chili, garnish it with shredded Monterey Jack cheese and diced red bell pepper.
Preparation time: 15 minutes (not including soaking the beans)
Cooking time: 2 hours
Processing time: Pints, 1 hour, 15 minute; quarts, 1 hour, 30 minutes
Yield: About 5 pints or 2 quarts
1 pound small white beans, soaked overnight in water
2 cloves garlic, minced
2 medium onions, coarsely chopped
2 quarts chicken stock
7-ounce can diced green chilies
3 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
4 cups cooked and diced chicken
Drain the beans.
Mince the garlic cloves.
Coarsely chop the onions.
Combine the beans, garlic, onions, stock, green chilies, cumin, oregano, cayenne pepper, and cloves in a 6- to 8-quart pot.
Bring the ingredients to a boil over high heat.
Reduce the heat and simmer, covered, until the beans are soft but don’t disintegrate, about 30 minutes.
Add 4 cups cooked chicken to the pot.
Simmer, uncovered, for 30 minutes.
Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions.
Keep the jars and lids hot.
Ladle the hot chili into the prepared jars, leaving 1 inch of headspace.
Wipe the jar rims
Seal the jars with the two-piece caps, hand-tightening the bands.
Use a pressure canner to process your filled jars at 10 pounds.
If you’re using pints, process for 1 hour and 15 minutes; for quarts, 1 hour and 30 minutes.
After the pressure in the canner has returned to 0, open the canner and remove the hot jars with a jar lifter.
Place them on a clean kitchen towel or paper towels away from drafts.
After the jars cool completely, test the seals.
If you find jars that haven’t sealed, immediately refrigerate them and use them within one week.
Boil the contents of each jar for 10 minutes before tasting or eating.