Chicken and White Bean Chili
- 2 cups dry great northern beans
- 1 tablespoon vegetable oil
- 4 boneless, skinless chicken breasts, cut into 3/4-inch pieces
- 1 cup chopped onion
- 1 cup sliced carrot
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded, minced
- 8 cups chicken stock or broth
- 1 tablespoon packed brown sugar
- 2 teaspoons white wine vinegar
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon ground allspice
Sort beans, discarding shriveled and broken beans, and rinse well. Place beans in Presto® 8- or 10-quart Multi-Cooker and cover with 8 cups of water. Set heat control to 250° and bring to a boil. Boil for 1 to 2 minutes and then turn off heat control. Cover and let stand at least 1 hour. Drain off soaking water and remove beans. Dry multi-cooker.
Preheat multi-cooker at 375°. Add oil and brown chicken. Add onion, carrot, garlic, and jalapeño pepper and sauté 1 to 2 minutes. Stir in beans, chicken stock, brown sugar, vinegar, chili powder, oregano, and allspice. Bring to a boil.
Turn heat control down until indicator light turns off. Cover and simmer until beans are tender, about 1 hour.
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Alternate overnight soaking method: Soak beans overnight in 8 cups of water in a large bowl or metal pot. Drain off soaking water and remove beans.