White Chili II Recipe - Allrecipes.com
White Chili II Recipe

White Chili II

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"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
  2. Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
  3. In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
  4. Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.
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Reviews More Reviews

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!

 
Most Helpful Critical Review
Jan 18, 2012

Would drain and rinse one can of beans next time.

 
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.

 
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.

 
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.

 
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.

 
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.

 
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

 

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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.

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