Old Ebbitt Grill's White Bean Chili Recipe

Name: Old Ebbitt Grill's White Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound navy beans; 1 small sweet red bell peppers diced; 1 small green bell peppers diced; 1 medium spanish onions diced; 2 tablespoons olive oil; 7 cups chicken broth; 2 cloves garlic diced; 2 teaspoons cumin or to taste; 3 teaspoons chili powder or to taste; 3 each italian plum (roma) tomatoes chopped; salt and black pepper to taste; 3 each chicken breasts bone in; 2 tablespoons olive oil; 1 teaspoon chili powder; 1 teaspoon cumin; 1 tablespoon garlic diced; 2 tablespoons cilantro fresh; salsa for topping; 4 pieces cornbread; cilantro chopped fresh, for garnish

Servings: persons

1 pound navy beans
1 small sweet red bell peppers diced
1 small green bell peppers diced
1 medium spanish onions diced
2 tablespoons olive oil
7 cups chicken broth
2 cloves garlic diced
2 teaspoons cumin or to taste
3 teaspoons chili powder or to taste
3 each italian plum (roma) tomatoes chopped
salt and black pepper to taste
3 each chicken breasts bone in
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 tablespoon garlic diced
2 tablespoons cilantro fresh
salsa for topping
4 pieces cornbread
cilantro chopped fresh, for garnish

1
For the beans: Soak beans overnight in water to cover.
2
Drain.
3
Over low heat, stir peppers and onion in olive oil for one minute.
4
Add beans and saute over medium heat for 5 minutes, stirring constantly.
5
Add stock, garlic, cumin and chili powder.
6
Simmer, uncovered, until beans are soft, about 1 1/2 hours, adding more broth as necessary.
7
Stir in tomatoes about 20 minutes before beans are done and season to taste with salt and pepper.
8
To Roast the chicken: Crack the breast bones to flatten.
9
Rub breasts with oil and season with remaining ingredients.
10
Then roast in a preheated 350F (180C) F oven about 30 minutes, being sure not to overcook.
11
Cool slightly and remove meat form bones.
12
(If boneless breasts are used, grilling is preferable since they would dry out quickly if roasted.)
13
To Serve: Place a generous portion of beans in large, flat soup bowl.
14
Slice chicken thinly, keeping skin on (skin may be removed, but some of the seasoning will be lost) and place on top of the beans.
15
Garnish with salsa, sour cream, cilantro, and a warm quesadilla.

1234

kcal

Calories

Fat

Carbs

169

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 pound navy beans, 1 small sweet red bell peppers diced, 1 small green bell peppers diced, 1 medium spanish onions diced, and more.

Yes, Old Ebbitt Grill's White Bean Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Old Ebbitt Grill's White Bean Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions