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White Chili Recipe

White Chili Recipe

Reports Karen Gardiner, a Eutaw, Alabama field editor, "This recipe was given to me by a friend who got it from another friend. The day after I served it, someone called for the recipe, too!"
TOTAL TIME: Prep: 40 min. + soaking Cook: 3-1/2 hours YIELD:20 servings

Ingredients

  • 2 pounds dried great northern beans
  • 1-1/2 cups diced onion
  • 1 tablespoon canola oil
  • 1 tablespoon ground oregano
  • 2 teaspoons ground cumin
  • 1-1/2 teaspoons seasoned salt
  • 1/2 teaspoon cayenne pepper
  • 4-1/2 quarts chicken broth
  • 2 garlic cloves, minced
  • 2 pounds boneless skinless chicken breast halves, cubed
  • 2 cans (4 ounces each) chopped green chilies

Directions

  • 1. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
  • 2. In a stockpot, saute onion in oil until tender. Combine seasonings; add half to onion mixture. Saute 1 minute. Add beans, broth and garlic; bring to a boil. Reduce heat; cover and simmer 2 hours.
  • 3. Preheat oven to 350°. Coat chicken with remaining seasoning mixture; place in 15x10x1-in. baking pan. Bake 15 minutes or until chicken is no longer pink; add to beans. Stir in chilies. Cover and simmer 1-1/2 to 2 hours or until flavors are blended. Yield: 20 servings.

Nutritional Facts

1 cup: 169 calories, 3g fat (0g saturated fat), 29mg cholesterol, 365mg sodium, 17g carbohydrate (0g sugars, 0g fiber), 18g protein Diabetic Exchanges:1 starch, 2 lean meat

Reviews for White Chili

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MY REVIEW
Reviewed Dec. 14, 2015

"I keep making bigger batches of this recipe (hoping for leftovers) but it never happens! We have made this recipe so many times, it has now made it into my family cookbook! It was suggested to me to try it without the chicken, and we absolutely enjoy it that way! I usually use a tiny bit of chicken stock, but lately found that just the "juice" from the beans keeps it just as tasty. For those who do not know, the whitish, thick goo that you drain and rinse off your beans is soluble fibre and it is very good for you. Leave it in if you can. In this recipe, however, too much liquid will make your end dish kind of soupy, as others had stated. Perfect for those "no-meat" meal days! I love spicy food, but I had to reduce the pepper and the amount of chilies so my kids would enjoy it too. Of course it goes excellent with a sprinkle of cheddar and garlic toast on the side!"

MY REVIEW
Reviewed Dec. 10, 2015

"I made this chilli as written turned out great. We saved some for the next day (which we add a cut up cooked potato and some potato flakes) and froze several containers for later enjoyment.

Will make again."

MY REVIEW
Reviewed Aug. 23, 2013

"I forgot to add the chilli's (but didn't miss them at all). Also added some potatoes and corn. I agree with the previous cook, it is more like a soup/stew as it is not super thick. Was a hit at my house."

MY REVIEW
Reviewed Aug. 23, 2013

"I forgot to put in the chilli's (but didn't miss them at all), added a few potatoes and some corn. This was a definite hit at my house."

MY REVIEW
Reviewed Feb. 2, 2013

"Delicious!"

MY REVIEW
Reviewed Jan. 3, 2012

"I added a roux to thicken it the way I prefer. The addition of the fat, in the form of butter from the roux, mellowed the flavors nicely."

MY REVIEW
Reviewed Feb. 23, 2010

"This is an easy and amazing recepie. My fam and I love it. We have to double the batch every time we make it. I added potatoes and took out the chicken sometimes (were experimenting with being a vegeterian)... Anyway.... it was great.. LOVE IT!!!!!!!"

MY REVIEW
Reviewed Nov. 30, 2009

"This chili was excellent! My whole family loved it."

MY REVIEW
Reviewed Jun. 21, 2009

"Very good chili. My beans turned out a little mushy though."

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