Recipe and photo credit
White Bean ChiliServes 8, or 4 with lots of leftovers!
2 tablespoons butter or ghee
1 whole medium onion, diced
4 cloves garlic, crushed
2 Anaheim chilis, seeds removed, diced
1 pound white navy beans, soaked overnight and drained
4 cups chicken broth
4 cups filtered water
1 whole Jalapeno, Sliced
1½ teaspoons ground cumin
½ teaspoon paprika
½ teaspoon cayenne pepper
Sea Salt to taste (start with 1 tablespoon)
1 cup yogurt
2 egg yolks
3 cups cooked chicken, diced
½ pound grated Monterey Jack cheese
Yogurt for Garnish
The egg and yogurt mixture thickens without using flour. If you are not on SCD or GAPS, you can use cream in place of the yogurt.
In a skillet over medium heat (or in a large pot if using a pot to make chili- I use a crockpot) cook the onion and garlic in butter until soft. Add the rest of the ingredients through Sea salt. Cook in the crock pot all day on low, or 4 hours on high. After the beans are cooked through, 20-30 minutes before serving, stir in the chicken. Whisk the egg yolks into the yogurt and stir the egg mixture into the chili as well. Add Monterey Jack cheese to the pot just before serving and stir to melt.