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White Chili VI

    1 lb dry navy beans
    1 medium onion, chopped
    2 cloves garlic, minced
    1 tablespoon vegetable oil
    1 can cream of mushroom soup (condensed, undiluted)
    1 (10 3/4 ounce) can cream of celery soup
    1 cup water
    1 medium potato, peeled and cubed
    1 tablespoon chili powder
    1 vegetable bouillon cube
    1/2 teaspoon salt
    1 can garbanzo beans, rinsed and drained
    1 1/2 cups half-and-half

    Place navy beans in a soup kettle.
    Add water to cover by 2 inches.
    Bring to a boil.
    Boil for 2 minutes.
    Remove from heat.
    Cover and let stand for 1 hour.
    Drain and discard liquid.
    Return beans to pan.
    Add water to cover by 2 inches.
    Bring to a boil, cover and simmer for 45 mins.
    or until beans are tender.
    Drain and discard liquid.
    Set beans aside.
    In the same kettle, saute onions and garlic in oil until tender.
    Add soups, one cup water, potato, chili powder, bouillon and salt.
    Cover and cook over medium-low heat for 10 mins.
    Add garbanzo beans, half and half and navy beans.
    Cook over medium heat for 10 minutes or until heated through.
    You could eliminate alot of time and just use canned navy beans.

    Makes 10 servings

    Recipe contributed by Sharon123

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