In the third and last chapter of desperation in the kitchen, I used my stash of white beans, frozen chicken breasts, onion and spices to make an amended version (for spicy weaklings) of Epicurious’ White Bean Chicken Chili. You’ll see some suggestions at the end on how to make it vegan or vegetarian, as well.
It’s pretty simple when you break it down. I sauteed onion, oregano and cumin; and added the frozen chicken breasts directly on one side of the pan. They required more cooking time since they were frozen, but easy regardless. Next, you basically add the beans and water (I didn’t have chicken broth) and it thickens over time. Note: I don’t think chicken is necessary; you could skip that step and I don’t think you’d miss it.
David and I are both sensitive to spicy foods, so I skipped the green chilies, red pepper and cilantro. Also, a tablespoon of cumin was too much; I almost wondered if it was a typo. In order to cut down on heat, I added about 3/4 a stick of butter towards the end, and it did the trick. (I skipped the whipping cream, so that may have had something to do with it.)
So to summarize, if you cut down on cumin and skipped the chicken, chicken broth and butter/cream, you’d have a vegan, dairy-free white bean chili.