Recipe by Mickie
"Very good chili, sometime I make a little rice on the side to serve in the bowl with the chili. Delicious."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 tablespoons
celery, thinly sliced
cooked, chopped turkey meat
2 (15 ounce) cans
cannellini beans, drained and rinsed
2 (14.5 ounce) cans
1 (11 ounce) can
white corn, drained
2 (4 ounce) cans
chopped green chile peppers
hot pepper sauce, or to taste
shredded Monterey Jack cheese
chopped fresh parsley
I must preface this recipe with the fact that I chose this based on a white chili that I love at a PNW taco shop. This was very close, but I did make adjustments to try to duplicate the restaurant recipe. I used 3 cans of great northern beans and I pureed one of the cans to give a little thickness to the soup/chili. I also added 4 minced garlic cloves. I had no turkey, so I sauteed 1 1/2 lbs of chicken breast tenderloins. I added about 1/4 teaspoon of allspice to give it some depth and added dried cilantro to taste. Left out the cheese & parsley cuz I forgot:) This is an excellent winter time recipe. Very healthy too. Thanks so much Mickie.
This was pretty good. Too much cumin for me so be careful if you are not a fan.
this was really good. i used leftover thanksgiving turkey and it was perfect. everyone is sick of thanksgiving food after a few days of leftovers so this did the trick. add the cumin a little at a time until it's to your taste.
I've made this chili several times. Great flavor! No need to change a thing.
I used this recipe for a chili cookoff and won- great chili. I used ground 97% fat free turkey which I browned first. I also added in a bell pepper with the onions and celery, and a very large finely chopped zucchini when I added the beans. I used cilantro to top instead of parsley. I added in a can of black beans and an extra can of broth as well. It was super yummy!
This recipe turned out great! I added Cayenne pepper to spice it up and served it with cornbread, sour cream and MJ cheese.
This turned out awsome. I did make a few changes. I left out the onion im alergic so i added some onion powder. Left out the celery and corn. Dont drain the beans you will get a thicker and tastier chili. I only added 1 can of chili peppers and cut the cumin in half. I also added some red pepper flakes and a bit of chili powder.
Now that it is pheasant season, use your game as a great substitute to this yummy recipe. Just cook the pheasant in your crock pot to make it easy to pull from the bone.
* Percent Daily Values are based on a 2,000 calorie diet.
White Chili III
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 221
** Calories from Fat: 65
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a simple and delicious white bean chili.
This zesty white-bean chili packs some heat!
A flavorful chili that’s a little lighter with less fat.