White Bean Chili


  • 2 (15-ounce) cans white beans, drained OR 1/2 pound dry white beans (great northern or Cannellini)
  • 2 teaspoons oil
  • 1 cup onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 3 cups chicken broth
  • 1.5-2 cups hominy, corn, rice or lentils (cooked)
  • 1 cup green chile, chopped
  • 1 teaspoon dried oregano
  • 1 jalapeño or serrano pepper, finely chopped (optional)


  1. If using dry beans, cook them first.
  2. In a large pot, sauté onions in oil on medium high heat until tender.
  3. Add the garlic, cumin, and cayenne and cook a minute more.
  4. Add the chicken broth, beans, hominy, green chile, oregano, and jalapeño.
  5. Increase the heat to bring to a simmer. Reduce heat to low, cover, and maintain the simmer for 20 minutes.
  6. Serve and enjoy!

6 servings

Serving size 1 cup

Tips for Green Chile

Chile is a good source of:

  • Vitamin A- One teaspoon of dried red chile powder has 100% of the daily requirements for Vitamin A!
  • Vitamin C – One fresh green chile pod has as much Vitamin C as six oranges!
  • Vitamin B6
  • Potassium

Look for chile that is mature, heavy for its size, smooth, symmetrical, bright green in color, fresh, and crisp. Avoid misshapen pods, shriveled skin, mold, soft spots and bruises.

The tough outer skin must be removed from the chile by blistering with heat and then peeling the skin off once cooled. Chile should be refrigerated within 2 hours of roasting. Store chile in refrigerator for 3 days or in the freezer for up to 12 months.


Enjoy chile in:

  • Salsa
  • Sauces and dips
  • Soups and stews
  • Tacos and burritos
  • Omelets
  • Pastas
  • Sandwiches
  • Casseroles
  • Mixed into almost any dish!

(Courtesy of the New Mexico State University’s Cooperative Extension Service iCAN Program.)


Planning and planting, weeding and watering. The life of a gardener is a busy one.

For Rigo Chavez, a master gardener who lives in Los Lunas, the tradition was passed down from his father to him, and he has passed down his love for gardening to his two daughters.

With a green thumb in hand, Chavez decided to dedicate some of his volunteer hours with New Mexico State’s Seed to Supper program, which is a free vegetable gardening program focused on increasing access to healthy food.

Read more by clicking the image below

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