White Chili II

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Most Helpful Positive Review

Nov 08, 2007

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!

—Mrs. Chef Esh

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Most Helpful Critical Review

Jan 18, 2012

Would drain and rinse one can of beans next time.

—jennyb

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148 Ratings

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Oct 08, 2003

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.

—STEPHANID

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Jun 23, 2003

I added a little more chicken broth to make it not quite so thick. It's the best white chili recipe I've tasted.

—CTURTLE

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Jun 23, 2003

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.

—EVIENJAKE

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Oct 08, 2003

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.

—MICHELLE REDFORD

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Oct 11, 2010

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.

—dbray

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Feb 16, 2006

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

—jennifer

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Nutrition

Calories
396 kcal
20%

Carbohydrates
38.4 g
12%

Cholesterol
81 mg
27%

Fat
10.3 g
16%

Fiber
8.6 g
34%

Protein
37.9 g
76%

Sodium
322 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

White Chili II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 396
** Calories from Fat: 93

% Daily Value *
** Total Fat 10.3g 16 %
** Saturated Fat 4.5g 23 %
** Cholesterol 81mg 27 %
** Sodium 322mg 13 %
** Potassium 995mg 28 %
** Total Carbohydrates 38.4g 12 %
** Dietary Fiber 8.6g 34 %
** Protein 37.9g 76 %
** Sugars 2.8g
** Vitamin A 27 %
** Vitamin C 161 %
** Calcium 15 %
** Iron 42 %
** Thiamin 37 %
** Niacin 168 %
** Vitamin B6 60 %
** Magnesium 42 %
** Folate 92 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.