"Very good chili, sometime I make a little rice on the side to serve in the bowl with the chili. Delicious." — Mickie
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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
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.