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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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When I was a child, white beans were a staple at our table, says Gloria. My husband, Bill, also loves to eat beans. Our four children, six grandchildren and one great grandchild are not as fond of beans, but they still enjoy this tempting chili. Ingredients:
1 pound dried navy beans |
1 medium onion, chopped |
2 garlic cloves, minced |
1 tablespoon canola oil |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1 cup water |
1 medium potato, peeled and cubed |
2 tablespoons chili powder |
1 teaspoon chicken bouillon granules |
1/2 teaspoon salt |
1-1/2 cups half-and-half cream |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
Directions:
1. Place navy beans in a Dutch oven or soup kettle; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan. Add water to cover by 2 in. Bring to a boil; cover and simmer for 45 minutes or until beans are tender. Drain and discard liquid; set the beans aside.
2. In the same Dutch oven, saute onion and garlic in oil until tender. Add soups, 1 cup water, potato, chili powder, bouillon and salt; cover and cook over medium-low heat for 10 minutes. Add cream, garbanzo beans and navy beans. Cook over medium heat for 10 minutes or until heated through (do not boil). Yield: 10 servings.
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