White Bean Chicken Chili (Plus Canning Instructions)

Step 1

Place soaked beans (still covered in water) and bring them to a simmer over medium high heat on the stove for 30 minutes.

Step 2

Measure and prep all ingredients while beans simmer.

Step 3

Place a large stockpot on the stove and turn to medium heat. Add olive oil.

Step 4

Add chicken and stir to coat in oil. Cook, stirring frequently, for 10 minutes.

Step 5

Add onions, garlic, herbs and spices, stir to distribute evenly and cook five more minutes.

Step 6

Drain water from beans and add beans to the stockpot.

Step 7

Add broth and chilies and stir to combine.

Step 8

Bring to a boil, then turn down to medium-low and allow to simmer for 10 minutes.

Step 9

Follow instructions above for prepping jars and pressure canner.

Step 10

Turn the heat on low while chicken chili is simmering for the final ten minutes.

Step 11

Carefully remove jars from canner, dump out water and, using a ladle, divide chili evenly between six quart-size jars or twelve pint-size jars leaving one-inch headspace. (See notes below)

Step 12

Take bubble remover and run it along the four sides of each jar. Top jars off with more broth or water to maintain one-inch headspace.

Step 13

Run finger along the rims of each jar, checking for knicks or chips.

Step 14

Dip a clean towel into some white vinegar and wipe the rims of each jar.

Step 15

Center lids onto each jar, then add bands and tighten to fingertip tight.

Step 16

Place jars onto a rack inside the pressure canner.

Step 17

Put lid on pressure canner according to manufaturer's instructions.

Step 18

Bring canner to a full stead steam over medium-high heat. Let steam vent for 10 minutes.

Step 19

Place pressure regulator (or "jiggler") onto the vent and allow pressure to slowly climb until it's reached full pressure (see notes section for proper pressure based on elevation).

Step 20

Stabilize the pressure by making small adjustments to the heat until the pressure remains steady at the correct psi (pounds of pressure per square inch).

Step 21

Set your timer for 90 minutes for quart-size jars or 75 minutes for pint-size jars.

Step 22

Once time is up, turn off the heat and allow the pressure to return down to zero naturally.

Step 23

Remove the regulator or "jiggler" and set a timer for ten minutes to allow all the steam to escape.

Step 24

Remove the lid carefully and, using a jar lifter, transfer the jars to a towel-lined countertop out of the way. Allow jars to sit, undisturbed for 12-18 hours.

Step 25

Check seals, remove bands, and clean jars before moving them to long-term storage.