White Bean Chicken Chili
This recipe comes courtesy of Sarah Thrush, a homesteading economist, teacher & naturalist. Check out her TikTok or Website for more.
Makes approximately 5-6 pint jars as listed.
This recipe can be made vegetarian/vegan by omitting chicken and using veggie broth in place of chicken broth. You can also double or triple the recipe.
Ingredients
3 cups presoaked white beans; Sara uses Northern Beans
2-3 pounds chicken ground, chunked or shredded
1 large onion, chopped
6 stalks celery, chopped
4 cloves garlic, chopped
6 cups chicken broth
2 tsp cumin powder
2 tsp garlic powder
2 tsp onion powder
1 tsp salt or to taste
1 tsp black pepper
1-2 (4)oz cans green chilies (depending on how spicy you like)
Instructions
Dried Beans Prep
- Rinse beans in colander and remove any debris.
- Soak beans in 6-8 cups of water overnight (preferred method). Or cover beans with two inches of water in a pot. Bring to boil, add lid, turn off heat and let soak for 1 hour.
Cooking Prep
- Heat jars in the canner while making the chili.
- In a stock pot, sauté onions, celery and garlic until translucent. Add chicken and cook until no longer pink.
- Add the chicken broth, beans and spices.
- Taste and add more spices as needed.
- Split chili evenly between jars leaving 1 inch head space. Add water or broth to jars if needed to achieve the correct headspace.
- Wipe rims with vinegar, add lids and rings finger tight. Add jars to canner.
Processing
- Vent 10 minutes
- Add 10lbs weight or the weight for your altitude (Chart below). Once pressure is achieved, start timer: pints 75 minutes, quarts 90 minutes.
| Altitude in Feet | Weighted Gauge | Dial Gauge |
|---|---|---|
| 1-1,000 | 10 | 11 |
| 1,001-2,000 | 15 | 11 |
| 2,001-4,000 | 15 | 12 |
| 4,001-6,000 | 15 | 13 |
| 6,001-8,000 | 15 | 14 |
| 8,001-10,000 | 15 | 15 |
