White chili may be a little different from what you're used to, but it's sure to warm you up on a chilly night. Cilantro and cumin give this chili an authentic Mexican flavor. —Shari Meissner, Chester, Montana
- 1 tablespoon olive oil
- 3 medium onions, chopped
- 2 garlic cloves, minced
- 4 cups cubed cooked chicken or turkey
- 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 2 cups chicken broth
- 1 can (4 ounces) chopped green chilies
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 cup minced fresh cilantro
- Optional toppings: corn chips, shredded Monterey Jack cheese and sour cream
- In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer.
- Transfer to a 3-qt. slow cooker. Stir in chicken, beans, broth, chilies and dry seasonings.
- Cook, covered, on low 6-8 hours or until heated through. Stir in cilantro. If desired, serve with corn chips, cheese and sour cream. Yield: 8 servings (2 quarts).
Originally published as White Chili in Quick Cooking November/December 2002, p21
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