White Chili

DEAR SOS: Marston's in Pasadena serves an excellent white bean chicken chili. Would it be possible to get the recipe?



DEAR KAREN: Owner Sally Marston sent us the recipe created by her husband, Otis, who has done most of the cooking for the restaurant. Sounds good. Thanks.


1 (1-pound) package dried small white beans

Chicken stock

2 large onions, chopped

3 cloves garlic, diced

Dash ground cloves

1 tablespoon ground cumin

3/4 tablespoon dried oregano

1 (8-ounce) can diced chiles

1 or 2 jalapeno chiles, minced

10 boneless chicken breast halves

Shredded Monterey Jack cheese, optional

Guacamole, optional


Combine beans, enough chicken stock to cover beans, onions, garlic, cloves, cumin, oregano, chiles and jalapenos in large saucepan. (Stock should be 2 inches above bean mixture.) Cook, adding stock or water as necessary to keep beans covered, until beans are tender, about 1 hour.

Meanwhile, grill or broil chicken breast halves until done on both sides. Cool, then dice chicken. Add to chili mixture. Garnish each serving with cheese and guacamole.


Makes 10 to 12 servings.

Each serving, without cheese and guacamole, contains:

241 calories; 400 mg sodium; 78 mg cholesterol; 12 grams fat; 4 grams carbohydrates; 28 grams protein; 0.3 gram fiber.

Takahashi harvest bowl and rope design plate from Yamaguchi, West Los Angeles.

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