Ingredients for Black And White Chile
- Dried Navy Beans
- Dried Black Beans
- Fryer Chicken
- 6 tablespoons olive oil
- 1/4 cup all-purpose flour
- 4 cloves garlic, minced
- Yellow Onions
- Green Chilies
- 1 bell pepper (any color), chopped
- Cumin
- Dried Oregano
- Black Pepper
- Red Pepper Flakes
- Fresh Cilantro
- Salt
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How to Make Black And White Chile
- In separate bowls, rinse and drain the black beans and pinto beans.
- Place chicken in a large pot; cover with 2 inches of cold water. Bring to a boil, then reduce heat and simmer for 1 hour.
- Remove chicken from pot; let cool slightly. Once cool enough to handle, remove bones and chop into 1/4-inch pieces. Reserve chicken broth.
- In a large stockpot, heat 4 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic. Sauté until onions are translucent (about 5 minutes). Remove from pot and set aside.
- In the same pot, whisk together flour and 2 tablespoons of olive oil until smooth. Cook over low heat, stirring constantly, until bubbly (about 1 minute).
- Gradually whisk in the reserved chicken broth, stirring constantly to prevent lumps. Bring to a boil, then reduce heat and simmer until thickened (about 5 minutes).
- Add the black beans, pinto beans, onion mixture, chopped chicken, cumin, oregano, smoked paprika, salt and pepper to the thickened broth. Stir well.
- Simmer for 30-45 minutes, or until beans are tender.
- Stir in the chopped bell pepper during the last 5 minutes of simmering.
- Serve hot over crushed tortilla chips, topped with shredded lettuce and cheddar cheese.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
28g
Fat
24g
Carbs
22g
