Recipe by bd.weld
"A simple version of white chili that can be made on the stove top or in a slow cooker. This is our go-to chili for those chilly winter days. Cook on Low in a slow cooker for 4 hours if preferred. Serve with garlic cheese bread. Enjoy."
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1 1/4 pounds
low-sodium chicken base (such as Better Than Bouillon®)
3 (14.5 ounce) cans
Great Northern beans, drained
1 (28 ounce) can
green enchilada sauce
2 (4 ounce) cans
diced green chiles, undrained
dried Mexican oregano
fresh cilantro, finely chopped
If Popa were Italian his Simple White Chili would make him Pope. YUM. I made this recipe because the name had simple in it, there is no added salt, no cheese, it called for low-sodium seasoning and the recipe submitter is not known to scrimp on flavour. My problem is I don't have access to canned green sauce or canned green chiles; so I improvised. I thought that not using the canned ingredients would have taken away flavour, not so. I made my own green sauce and roasted my own green chiles then added the liquid from a jar of jalepenos. Man, is this a good chili. Easy comes to mind as well as simple but tastes like one of those dishes that someone slaved over a hot stove for hours. I refuse to tell my family that it only took an hour. The house filled with an aroma that sent all the family in the kitchen for a taste. Simple, delicious, easy, low sodium, rich flavour and filling. What more could you want? Thanks bd.weld for your great recipe.
I grew up on white beans and still prefer them over red and black to this day. I am also a big fan of green chilies so I knew with a quick glance of the ingredients that this was going to be a darn good chili. It seems a lot of people translate green chilies and green enchilada sauce into "too hot" but that really isn't the case in this recipe. Made as written this recipe was super simple, packed full of flavor, fuss free, and perfect for days you don't have much time to spend in the kitchen. Bonus is that it is friendly enough for the entire family yet more heat can easily be added to the individual bowl of anyone desiring more spiciness. Thanks for the great recipe bd.weld!
Love this and so easy. We used chicken instead of turkey.
The whole family loved this chili! I used chicken breasts, shredded, instead of ground turkey. I reduced the garlic to one teaspoon and increased the cumin to one teaspoon. I measured the chopped onion at 1/2 cup. The canned green enchilada sauce made this easy and so much better than any other white chili recipe I've tried. I served it with shredded monterey jack cheese to top it with and white cornbread.
* Percent Daily Values are based on a 2,000 calorie diet.
Popa's Simple White Chili
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 59
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