Tim Dineen

This is a variation of a recipe I found in Bon Appetit quite a few years ago. I entered it in a Chili Cook-off one year when I worked at UCSF, and won the People’s Choice Award! A variation of this became a staple in the Moffitt Cafe in the Medical Center!

  • 1# Great Northern White Beans
  • 2# Boneless Chicken Breast
  • 1Tbsp Olive Oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 2 4oz cans chopped mild green chilies
  • 2 tsp ground cumin
  • 1 tsp oregano
  • 1/2 tsp ground cloves
  • 2/3 tsp cayenne pepper
  • 6 cups chicken stock
  • 1 cup Monterey jack cheese, shredded

Soak beans overnight. Put chicken breasts in cold water and simmer 15 minutes. Cool and cut into cubes.

Drain beans. Saute onion in olive oil until translucent – about 10 minutes. Stir in garlic, and spices. Saute about 2 minutes.

Add stock and beans and bring to boil. Simmer 2 hours or until beans are tender. Add chicken and cheese, stirring until cheese melts.

Serve with additional cheese, sour cream, etc…