Type what you have

Ingredients

• ✓ white bean
• barbecue sauce
• rice vinegar
• vegetable oil
• corn kernel
• red bell pepper
• green onion
• salt
• black pepper

Instructions

1. 1 Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.

By John Mitzewich

Ingredients

• ✓ white bean
• calamari
• vegetable oil
• red pepper flake
• chipotle chile powder
• cayenne pepper
• brown sugar
• jalapeno pepper
• salt
• arugula
• olive oil
• lemon juice
• salt
• black pepper

Instructions

1. 1 Cut calamari tubes into 1/4-inch rings. Cut larger tentacle pieces in half. Place calamari in a bowl. Add oil, red pepper flakes, chipotle powder, cayenne pepper, brown sugar, jalapeno slices, and salt. Mix together thoroughly.
2. 2 Place arugula and beans in separate bowl. Toss with olive oil, lemon juice, salt and pepper. Divide among 4 servings bowls.
3. 3 Heat cast iron skillet over high heat until smoking. Add calamari to skillet; cook and stir until calamari loses its translucency, about 2 minutes. Remove from heat immediately.
4. 4 Spoon calamari over arugula and beans. Drizzle with olive oil and lemon juice. Season with a pinch of pepper flakes.

By John Mitzewich

Ingredients

• ✓ white bean
• tuna
• olive oil
• lemon juice
• cherry tomato
• scallion

Instructions

1. 1 Combine tuna, oil, and lemon juice in a large bowl. Add beans, cherry tomatoes, and scallions. Mix well and serve.

By Katie Pitre

Ingredients

• ✓ white bean
• olive oil
• sausage
• prosciutto ham
• onion
• carrot
• celery
• thyme
• great northern bean
• chicken broth

Instructions

1. 1 Heat oil in a large, deep saute pan or soup kettle over medium-high heat. When pan is hot, add sausages; cook, turning once or twice, until well-browned on all sides, about 5 minutes. (Sausage will not be fully cooked at this point.) Remove from pan. When cool enough to handle, cut into slices 1/4-inch thick.
2. 2 Add prosciutto, onions, carrots, celery and thyme to the empty skillet; cook, stirring often, until well browned, 8 to 10 minutes. In a small bowl, mash one can of beans with a fork into a chunky puree. Add broth, whole and mashed beans, and sausage; cover and bring to a simmer. Reduce heat to medium-low; simmer, partially covered, to blend flavors, 20 minutes. Let rest 10 minutes; serve.

By Ben S.

Ingredients

• ✓ white bean
• black pepper
• salt
• garlic
• oregano
• tomato paste
• red wine vinegar
• olive oil
• parmesan cheese
• red onion
• basil
• pea
• carrot
• yellow bell pepper
• zucchini
• tomato
• rotini pasta

Instructions

1. 1 Cook pasta according to package directions. Drain and rinse with cold water.
2. 2 Combine pasta and remaining salad ingredients, except Parmesan cheese, in a large serving bowl.
3. 3 Whisk together dressing ingredients in a small bowl. Pour over salad and mix well. Refrigerate at least 10 minutes for flavors to blend before serving. Serve with grated Parmesan cheese, if desired.

By Contadina

Ingredients

• ✓ white bean
• fava bean
• chickpea
• flat leaf parsley
• olive oil
• garlic
• lemon
• kosher salt
• black pepper

Instructions

1. 1 Mix fava beans, chickpeas, white beans, parsley, olive oil, garlic, and lemon juice together in a bowl. Season with salt and pepper. Chill and marinate in the refrigerator for at least 2 hours before serving.

By slave2satan

Ingredients

• ✓ white bean
• turkey leg
• onion
• bay leaf
• celery
• carrot
• tomato
• italian seasoning
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Place beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight.
2. 2 Drain and rinse beans; place into a large soup pot. Add turkey legs, onion, and bay leaves to the pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low; simmer for 3 hours.
3. 3 Remove bay leaves and discard. Remove turkey legs from broth, separate meat from the bones and tendons, and return meat to broth.
4. 4 Stir in celery, carrots, diced tomatoes, Italian seasoning, salt, and pepper; simmer until celery and carrots are tender, about 1 hour.
5. 5 Serve soup in bowls and sprinkle each serving with about 1 teaspoon Parmesan cheese.

By Maureen O'leary

Ingredients

• ✓ white bean
• chicken sausage
• onion
• yellow squash
• garlic
• chicken broth
• tomato
• spinach
• red wine
• italian seasoning
• pecorino romano cheese

Instructions

1. 1 Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease.
2. 2 Add onion to sausage in the pot; cook and stir over medium heat until onion is translucent, about 5 minutes. Add squash and garlic; cook and stir until garlic is fragrant, about 1 minute more.
3. 3 Pour broth, beans, and tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring soup to a simmer and cook until hot, about 15 minutes.
4. 4 Ladle soup into bowls and garnish with Pecorino Romano cheese to serve.

By DomesticGoddess

Ingredients

• ✓ white bean
• butter
• onion
• chicken broth
• tomato
• kale

Instructions

1. 1 Melt butter in a pot over medium-high heat. Saute onion in hot butter until tender, 5 to 10 minutes. Stir chicken broth and tomato into onion.
2. 2 Heat broth mixture to near-boiling and stir kale into liquid until completely submerged. Cook until kale wilts, 3 to 5 minutes. Stir beans into soup and cook until heated through, another 2 to 3 minutes.

By Heidirs

Ingredients

• ✓ white bean
• ham hock
• onion
• brown sugar
• maple syrup
• salt
• water
• ketchup
• mustard

Instructions

1. 1 In a large pot over high heat, combine the beans with water to cover and bring to a boil for 10 minutes. Remove from heat but let sit for 1 hour. Drain beans and place them in a slow cooker. Add the ham hocks, onion, brown sugar, maple syrup, salt and water.
2. 2 Mix well, cover and cook on high setting for 4 to 5 hours, stirring occasionally. During the final hour of cooking, add the ketchup and mustard, remove the ham from the hocks and discard the hocks. Mix well and serve.

By Laura

Ingredients

• ✓ white bean
• olive oil
• mushroom
• onion
• celery
• garlic
• barley
• vegetable broth

Instructions

1. 1 Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
2. 2 Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
3. 3 Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.

By Niki

Ingredients

• ✓ white bean
• bacon
• ground beef
• baked bean
• pork
• butter bean
• brown sugar
• barbecue sauce
• onion soup mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet over medium heat, cook bacon until crisp. Drain, crumble, and set aside. In the same skillet, cook and crumble the ground round until evenly browned. Drain.
3. 3 In a large deep casserole dish or Dutch oven, combine the bacon, beef, baked beans, white beans, and butter beans. Stir in the brown sugar, barbeque sauce, and onion soup mix until well blended.
4. 4 Bake, uncovered, for 1 hour in the preheated oven.

By Michael D'Angelo

Ingredients

• ✓ white bean
• olive oil
• onion
• italian seasoning
• chicken broth
• tomato
• cabbage
• ham
• celery

Instructions

1. 1 Heat olive oil in a soup pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes. Season with Italian seasoning; cook and stir for 1 more minute.
2. 2 Stir in chicken broth, white beans, tomatoes, cabbage, ham, and celery; bring to a boil. Reduce the heat to low and simmer until celery and cabbage are tender, 15 to 20 minutes.

By ScottF

Ingredients

• ✓ white bean
• ground beef
• onion
• taco seasoning mix
• red kidney bean
• white kidney bean
• ranch-style bean
• pinto bean
• black bean
• white hominy
• tomato
• green chile pepper

Instructions

1. 1 Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker. Add onion; sprinkle in taco seasoning.
2. 2 Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chiles into beef mixture. Cover slow cooker.
3. 3 Cook on Low until cooked through and flavors blend, 4 to 5 hours.

By Janelleh

Ingredients

• ✓ white bean
• water
• olive oil
• onion
• carrot
• spinach
• chicken broth
• garlic
• bay leaf
• parsley
• salt
• black pepper

Instructions

1. 1 Place white beans into a large container and cover with water; let soak 8 hours to overnight.
2. 2 Drain beans, reserving 2 cups soaking water.
3. 3 Heat oil in a large pot over medium heat. Add onion and carrots; cook and stir until tender, about 6 minutes. Stir in spinach; cook until wilted, about 2 minutes. Add beans, reserved soaking water, broth, garlic, and bay leaf. Simmer, covered, until beans are tender, about 1 hour.
4. 4 Discard bay leaf. Pour half the soup into a blender. Cover and hold lid down with a potholder; puree until smooth. Stir pureed soup back into the pot. Season with parsley, salt, and black pepper.

By tina812

Ingredients

• ✓ white bean
• olive oil
• tomato paste
• anchovy
• chicken broth
• cheese tortellini
• red pepper flakes
• oregano
• salt
• black pepper
• spinach
• parmesan cheese

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Stir in tomato paste and anchovy fillet; cook until fragrant and the color deepens, 2 to 3 minutes.
2. 2 Pour in chicken broth and bring to a boil. Stir in tortellini and beans; cook until tortellini are cooked through but still firm to the bite, about 10 minutes.
3. 3 Stir in red pepper flakes, oregano, salt, and pepper. Add spinach; cook and stir until just wilted, 2 to 3 minutes. Remove from the heat.
4. 4 Ladle into bowls and garnish with red pepper flakes and grated Parmesan cheese.

By John Mitzewich

Ingredients

• ✓ white bean
• pork shoulder
• garlic
• olive oil
• kosher salt
• black pepper
• italian seasoning
• rosemary
• cayenne pepper
• romaine lettuce
• cherry tomato
• red wine vinegar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Cut about six holes into each side of pork roast with a sharp knife; insert one garlic clove half into each hole. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, then season with Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
3. 3 Roast in the preheated oven for 3 hours. Turn the oven off with roast inside and leave it to rest for 1 hour. Then refrigerate the roast, 8 hours to overnight.
4. 4 Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
5. 5 Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
6. 6 Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
7. 7 Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.

By John Mitzewich

Ingredients

• ✓ white bean
• butternut squash
• almond breeze unsweetened original
• almond breeze almond-cashew blend
• garlic powder
• paprika
• nutmeg
• white cheddar cheese
• kale
• whole wheat pasta
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Combine the butternut squash, Almond Breeze, garlic powder, smoked paprika, and nutmeg in a pot. Bring mixture to a boil over high heat, then reduce heat to low, cover, and cook for 10-15 minutes, until the squash is tender.
2. 2 Add the butternut squash mixture to a blender with the white beans and blend until completely smooth. A stick blender should also work here, if you prefer.
3. 3 Transfer butternut squash/bean mixture back to the pot (no heat yet). Add the cheese a little at a time, stirring until melted and incorporated. Then, add the kale.
4. 4 Return the pot to heat and cook over low heat until kale is wilted. Season sauce to taste with salt and pepper.
5. 5 Cook the pasta according to package directions, drain, then mix with the sauce.
6. 6 Serve mac & cheese immediately or pour into a baking dish, top with additional shredded cheese, and broil until golden brown and bubbling.

By Almond Breeze

Ingredients

• ✓ white bean
• olive oil
• carrot
• celery
• yellow bell pepper
• red onion
• tomato
• vegetable broth
• quinoa
• giardiniera
• garlic powder
• salt
• black pepper

Instructions

1. 1 Heat oil in a deep pan over medium-high heat. Saute carrots, celery, bell pepper, and onion until crisp-tender, about 5 minutes. Add beans, tomatoes, broth, quinoa, giardiniera, garlic powder, salt, and pepper. Bring to a boil. Turn down to a simmer and cook until most of the liquid has been absorbed, about 20 minutes.

By mg

Ingredients

• ✓ white bean
• olive oil
• gnocchi
• olive oil
• yellow onion
• water
• garlic
• chard leaf
• spinach
• tomato
• pepper
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi; cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. 2 Heat remaining 1 teaspoon oil in the skillet. Add onion; cook and stir over medium heat for 2 minutes. Stir in water and garlic, cover, and cook until onion is soft, 4 to 6 minutes. Add chard; cook and stir until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans, and black pepper; bring to a simmer. Stir in gnocchi; sprinkle with mozzarella cheese and Parmesan cheese. Cover and cook until cheeses are melted and sauce is bubbling, about 3 minutes.

By Breana Lai, M.P.H., R.D.

Ingredients

• ✓ white bean
• pearl barley
• water
• olive oil
• onion
• garlic
• rosemary
• mushroom
• yellow bell pepper
• white wine
• tomato
• spinach
• red pepper flakes

Instructions

1. 1 Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
2. 2 Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.

By SpicyBoston

Ingredients

• ✓ white bean
• olive oil
• butter
• onion
• garlic
• thyme
• bay leaf
• tomato
• vegetable broth
• brown sugar
• molasses
• liquid smoke
• collard green

Instructions

1. 1 Heat olive oil and butter in a large pot over medium heat until butter melts and starts to brown, 1 to 2 minutes. Add onion and garlic; cook and stir until onion turns translucent, about 5 minutes. Stir in thyme and bay leaves.
2. 2 Pour chopped tomatoes, vegetable broth, brown sugar, molasses, and liquid smoke into the pot; bring to a simmer. Stir in collard greens gently. Reduce heat to low and simmer, covered, until tender, about 30 minutes.

By EMIAUKEA

Ingredients

• ✓ white bean
• bacon
• all-purpose flour
• onion
• celery
• sesame oil
• carrot
• garlic
• water
• black bean
• cayenne pepper
• black pepper
• salt

Instructions

1. 1 In a large pot over medium high heat, saute the bacon until crisp. Remove the bacon and some of the fat; drain and set aside. Keep about 2 tablespoons of fat in the pot, add the flour and stir well to form a roux. Heat the roux until it is a dark brownish color, about 5 minutes.
2. 2 Add the onions, celery, sesame oil and carrots to the roux and saute for 2 minutes, stirring well. Add the garlic and heat for 2 more minutes. Add the water and stir well. Finally, add the white beans, black beans, cayenne pepper to taste and ground black pepper to taste.
3. 3 Bring to a boil, reduce heat to medium low and simmer for 2 hours, or until the vegetables and beans are tender and the soup is the consistency you want. If the veggies aren't tender but its too thick, you can always add more water. Return the bacon to the soup and season with salt to taste.

By Adam Pack

Ingredients

• ✓ white bean
• garlic
• butter
• shallot
• red pepper flakes
• sea salt
• black pepper
• white wine
• vegetable broth
• rosemary
• sourdough bread
• olive oil
• broccolini
• egg
• grana padano cheese
• chive

Instructions

1. 1 Crush and mince 3 cloves garlic; crush remaining 2 cloves and set aside.
2. 2 Melt 1 tablespoon butter in a large skillet over medium heat. Add 3 cloves minced garlic, shallots, red pepper flakes, sea salt, and black pepper. Cook and stir for 5 minutes. Pour in 1/2 of the wine and 1/2 of the broth. Add white beans, rosemary, and a good pinch of sea salt. Continue to cook for 3 minutes.
3. 3 Mash 1/2 of the beans with a potato masher. Pour in remaining wine and broth. Reduce heat slightly, cover, and simmer for 5 to 7 minutes.
4. 4 While the beans cook, preheat a grill pan on the stovetop over medium heat. Once heated, drizzle each side of the sourdough slices with 1/2 of the olive oil. Set in the pan and grill until crispy, about 2 minutes per side. Brush each grilled side with the 2 remaining garlic cloves and set the toast on a plate until ready to assemble.
5. 5 Toss broccolini with remaining olive oil, red pepper flakes, salt, and black pepper in a small bowl until combined. Place in a single layer on the heated grill pan. Let them sizzle (likely in batches) until lightly charred, 3 to 4 minutes. Flip, and continue for another 3 to 4 minutes. Transfer to a serving plate.
6. 6 While the broccolini cooks, melt the remaining butter in a nonstick pan over medium heat. Crack in the eggs, and season each one with red pepper flakes, salt, and black pepper. Cook until whites are set, and yolks are at desired doneness.
7. 7 For assembly, smear 1/4 of the white beans on each of the toasts. Top with a fried egg and a few pieces of grilled broccolini. Garnish with Grana Padano cheese and chives.

By Jonathan Charbz

Ingredients

• ✓ white bean
• olive oil
• chorizo sausage
• ground chicken
• chili powder
• cumin
• black bean
• onion
• red bell pepper
• garlic
• beer
• fire-roasted diced tomato
• chicken stock
• tomato paste
• salt

Instructions

1. 1 Heat olive oil in a Dutch oven or large pot over medium-high heat. Add chorizo; cook and stir until heated through, about 2 minutes. Transfer chorizo to a bowl using a slotted spoon.
2. 2 Add chicken to the Dutch oven; cook and stir until browned and crumbly, 5 to 6 minutes. Season with chili powder and cumin. Stir in chorizo, black beans, white beans, onion, bell pepper, and garlic; cook and stir until onion begins to soften, 5 to 6 minutes.
3. 3 Add beer to the Dutch oven; bring to a simmer. Add tomatoes, chicken stock, and tomato paste; simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low; simmer until flavors blend, about 30 minutes.

By nschrader

Ingredients

• ✓ white bean
• vegetable oil
• onion
• garlic
• chicken broth
• tomatillo
• tomato
• green chile
• oregano
• coriander seed
• cumin
• chicken
• corn kernel
• salt
• black pepper

Instructions

1. 1 Gather ingredients.
2. 2 Heat oil in a large pot, and cook onion and garlic until soft.
3. 3 Stir in broth, then add in tomatillos, tomatoes, and chiles. Stir together and season with oregano, coriander, and cumin. Bring to a boil, then simmer for 10 minutes.
4. 4 Add chicken, beans, and corn; simmer 5 minutes. Season with salt and pepper to taste.
5. 5 Serve hot and enjoy!

By Thea

Ingredients

• ✓ white bean
• hot sauce
• lime wedge
• scallion
• cilantro
• sour cream
• corn
• garlic
• hominy
• green chile
• onion
• cayenne pepper
• oregano
• cumin
• vegetable oil
• chicken broth
• roast chicken

Instructions

1. 1 Bring skin and bones, chicken broth and 1 quart of water to boil over medium-high heat. Reduce heat to low and simmer about 30 minutes. Strain and discard skin and bones.
2. 2 Heat oil over medium-low heat in a soup kettle. Add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. Add onion; increase heat to medium; saute until soft, 4 to 5 minutes. Stir in chicken and chiles. Add 4 cups hominy and all but 1 cup of the broth and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
3. 3 Process remaining 2 cups hominy and 1 cup broth until silky smooth; add to soup. Stir garlic and corn into soup. Simmer for a minute or so longer, then cover and let stand for 5 minutes.
4. 4 Ladle into bowls and top with sour cream, cilantro or scallions. Pass separately the lime wedges and green hot pepper sauce.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ white bean
• chili powder
• garlic powder
• onion powder
• black pepper
• salt
• firm tofu
• red onion
• onion
• celery
• green bean
• red bell pepper
• green bell pepper
• mushroom
• water
• tomato
• brown lentil
• kidney bean

Instructions

1. 1 Drain and rinse kidney beans, white beans and lentils. Combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
2. 2 Meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. Reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
3. 3 Stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. Season with salt, pepper, onion powder, garlic powder and chili powder to taste. Simmer for 2 to 3 hours, or until desired consistency is reached.

By Krista B

Ingredients

• ✓ white bean
• lime
• water
• potato starch
• all-purpose flour
• cilantro
• corn kernel
• salsa verde
• chicken broth
• black pepper
• salt
• cumin
• garlic
• hatch chile pepper
• onion
• chicken breast
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add chicken breast, onion, chile peppers, garlic, cumin, salt, and pepper to hot oil. Saute until chicken is browned and onions are soft and translucent, about 5 minutes. Add chicken broth, salsa verde, white beans, corn kernels, and cilantro; mix well. Turn off Saute mode.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute function. Stir in flour and cook chile until it thickens, 1 to 2 minutes. If you like a thicker consistency, mix potato starch and water in a small bowl and stir into chile with the flour. Serve with lime wedges.

By Diana71

Ingredients

• ✓ white bean
• cilantro
• sour cream
• green onion
• cayenne pepper
• white sugar
• chicken broth
• chicken broth
• cornmeal
• oregano
• chipotle pepper powder
• flour
• cumin
• ancho chile powder
• garlic
• black pepper
• salt
• onion
• vegetable oil
• chicken breast
• vegetable oil

Instructions

1. 1 Heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes.
2. 2 Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
3. 3 Stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of chicken broth and stir, scraping up any brown bits off the bottom of the pan. Stir in cornmeal and bring to a simmer.
4. 4 Stir in beans and 1 more cup of chicken broth. Cut cooled chicken breasts into cubes, add to chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream, and cilantro.

By John Mitzewich