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White Lightning Texas Chili

  Dried navy beans 1 Pound
  Canned chicken broth 58 Ounce (4 Cans Of 14 1/2 Ounce Each, Divided)
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Ground white pepper 1 Tablespoon
  Dried oregano 1 Tablespoon
  Ground cumin 1 Tablespoon
  Ground cloves 1⁄2 Teaspoon
  Chopped cooked chicken 5 Cup (80 tbs)
  Canned chopped green chiles 8 Ounce (2 Cans Of 4 Ounce Each Undrained)
  Water 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Jalapeno pepper 1 , seeded and chopped
  Shredded monterey jack cheese 2 Tablespoon
  Commercial salsa 1⁄2 Cup (8 tbs)
  Sour cream 1 Tablespoon
  Sliced green onions 1 Tablespoon

Sort and wash beans; place in a large Dutch oven.
Cover with water 2 inches above beans; let soak 8 hours.
Drain beans, and return to pan.
Add 3 cans chicken broth, chopped onion, and next 5 ingredients.
Bring to a boil; cover, reduce heat, and simmer 2 hours or until beans are tender.
Add remaining can of chicken broth, chicken, and next 4 ingredients.
Bring to a boil; cover, reduce heat, and simmer 1 hour, stirring occasionally.
Serve with cheese, salsa, sour cream, and green onions.

Recipe Summary

Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3166 Calories from Fat 368

% Daily Value*

Total Fat 42 g64.2%

Saturated Fat 11.5 g57.7%

Trans Fat 0 g

Cholesterol 34.3 mg11.4%

Sodium 6008.1 mg250.3%

Total Carbohydrates 388 g129.5%

Dietary Fiber 131.3 g525.1%

Sugars 58.2 g

Protein 338 g676.6%

Vitamin A 594.5% Vitamin C 358.4%

Calcium 153.4% Iron 244.7%

*Based on a 2000 Calorie diet

White Lightning Texas Chili Recipe