1 lb. dry navy beans
1 large onion, diced
2 red or yellow bell peppers, diced
2 to 3 lbs. smoked chicken (Recipe here)
1 batch poblano chile paste (Recipe here)
2 to 4 tsp. kosher salt
2 tsp. white pepper
Sour cream, shredded cheddar cheese, or other desired garnishes
• Day 1: Place beans in a large pot and cover with several inches of water. Soak overnight.
• Day 2: Drain the beans and rinse. Return the beans to the pot and fill with enough water to cover them by 2 inches. Simmer the beans over medium heat until tender, about 30 to 45 minutes.
• Add the onion, pepper, smoked chicken and poblano chile paste and bring to a simmer over medium heat for 30 minutes.
• Season with salt and pepper to taste. Serve with sour cream, cheddar cheese, and other desired garnishes. Chili will keep refrigerated up to 10 days or frozen for 6 months.