"This recipe can be made in a slow cooker, or on the stove top. White corn chips and shredded Jack cheese complete the meal. This is a nice low fat meal." — Nancy Friskey
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1 1/2 pounds
skinless, boneless chicken breast halves - cubed
green onions, thinly sliced
red bell pepper, chopped
yellow bell pepper, chopped
fresh jalapeno peppers, seeded and minced
ground white pepper
2 (14 ounce) cans
great Northern beans, undrained
I made this for my husband's hunting trip to feed a group of hungry men, and they all insist I must make this for every trip now. This is a recipe you can really play with...first off I did cheat a little and used a store bought rotisserie chicken, cut up. I also used a yellow and orange pepper along with the red and green for color. I omitted the ginger and sage completely and opted for poultry seasoning, a little more cumin, and some chipotle red pepper. I always use a bunch of different white beans...Northern, Cannellini, Garbanzo, Navy, and even black-eyed peas (because I LOVE them). I usually will mash one can to get a thicker heartier consistency. Top with a dollop of sour cream and some fresh cut chives and a sprinkle of Cheddar cheese...it is so yummy and very satisfying!
Would drain and rinse one can of beans next time.
Wow, this has great flavor. I served with some rolls & a salad and it was an very filling meal. (I didn't even have a roll with mine). Thanks for a truly wonderful, low fat & good for you meal! I do the weight watchers point system & each serving of the chili came out to only 3.5 points by browning the chicken in cooking spray instead of oil and using margarine in place of the butter.
I added a little more chicken broth to make it not quite so thick. It's the best white chili recipe I've tasted.
This was great chili but I added 3 cloves of garlic and cilantro and it was even better. My husband and 22 month old daughter loved it.
This was the first chicken Chilli I have ever made myself and my husband and I loved it. Just Spicy enough...lot's of flavor.
Made stove top. Used only 2 jalapenos, forgot the ginger and drained the beans before I realized I shouldn't have. Substituted corn and a small zucchini for the yellow bell pepper. No need for flour or butter since I wanted a brothy, thinner soup. Sauted everything in olive oil. I think this is a no fail recipe and can easily be customized to your taste. Served with sliced avocado on top, rounding out the meal with a tomato salad and warm corn muffins drizzled with honey.
I made this recipe for my husband and I last night. We really loved it. It was fairly quick and easy. I added corn and a little chipotle tobasco. We will have it again
* Percent Daily Values are based on a 2,000 calorie diet.
White Chili II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 396
** Calories from Fat: 93
This zesty white-bean chili packs some heat!
A flavorful chili that’s a little lighter and less fatty.
A simple, hearty chili inspired by the flavors of old Mexico.