WHITE BEAN CHILI

I am really loving canning all sorts of good food.  It's so nice to know that I have meals ready when I'm in a hurry or don't feel like cooking.  Have yummy jam that tastes like real fruit for my morning toast, cake fillings, or even peanut butter and jelly sandwiches.  Wonderful fresh salsa to enjoy as a snack or on my mexican meals. 

I found a recipe for White Chili that was made with chicken.  Since I don't eat meat, I made a few changes to the recipe and came up with my own White Bean Chili. 

After this heated up, stir in some sour cream and add some fresh grated cheese.  It will make this dish from wow to POW!

White Bean Chili

1 lb of white beans soaked but not cooked (I soaked for 6 hours)
6 cups chicken broth
1 med. onion chopped
6 cloves of garlic
7 oz canned green chili
1 lb bag frozen white corn
4 tsp cumin
1 tsp oregano
2 tsp ground cayenne5 cups cut up chicken (I did not put this in mine since I don't eat meat)

Preparation: Jars, Lids, and Canner! Chop the onion, garlic, green chilis and set aside.

Cooking: Put the beans in a big pot and cover with water. Add all the ingredients to a stainless steel or enameled cast iron pot. Bring to a boil, stirring occasionally.
Filling the jars: On a dishtowel place your hot jars in a semi circle leaving room for your pot that has your recipe. Add the mixture ¾ up from the bottom of each jar using your slotted spoon and the jar funnel. Try to add equal to each jar. Next add the broth liquid into the jars leaving 1” headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean papertowel and wipe the rims of the jars with white vinegar removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing: Make sure your canning water has come to a simmer and place the jars in the pressure canner. Lock the lid and turn up the heat bring the canner to a boil. Vent steam for 10 minutes, then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner). Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) and quarts at 90 minutes. When complete turn off the heat and let pressure return to zero naturally. Wait two minutes longer and open vent. Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal. Remove rings for storage.

Makes 7 pints  ~ I used the new 1 1/2 pint jars and it made 5 jars.  However, I did not put the chicken in mine.

I hope you will try this and let me know what you think.