White Chili VII Recipe - Allrecipes.com
White Chili VII Recipe
  • READY IN 8+ hrs

White Chili VII

Recipe by  

"I altered a combination of two different recipes to come up with this chili. It's kind of like a mild green chili that's white with beans."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. Heat the olive oil in a large skillet over medium heat. Cook the chicken in the hot oil until completely browned, 5 to 7 minutes.
  2. Add the onion and celery to the skillet; cook and stir until the vegetables are slightly softened, 2 to 3 minutes.
  3. Transfer the chicken mixture to a slow cooker.
  4. Mix in the garlic powder, cumin, bay leaf, salt, black pepper, oregano, cayenne pepper, jalapeno peppers, green chilies, chicken stock, water, and great Northern beans.
  5. Cook on Low 8 to 10 hours, or on High 4 to 5 hours. Remove the bay leaf from the mixture. Stir the sour cream and heavy cream through the chili to serve.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 8 hrs
  • READY IN 8 hrs 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 05, 2012

This chili cannot be called mild, but it's very tasty! If you are sensitive to spice, don't add the jalapenos or cut back the cayenne, or both. Chili is forgiving that way. That being said, I didn't reduce anything, because we like it on the spicy side. I was in a huge hurry when I made this though, so instead of starting everything in the skillet, I threw everything straight into the slow cooker, including whole chicken breasts. Before serving, I shredded them in the pot. Also, after tasting, I decided that it needed a little something on the sweet side to cut the spicy a tad, so I added a can of corn, and it was perfect. I will definitely make this again, and I'm looking forward to lunch this week!

 
Most Helpful Critical Review
Feb 01, 2012

OH MY GOSH! So hot! I absolutely love spicy food but this was so spicy I got through half a bowl before I had to quit. With a runny nose and sweat dripping off my forehead I can say it was tasty but I would definitely cut back on the peppers and chilies! I made a whole crockpot full and no one in my family can eat it.

 

6 Ratings

Sep 03, 2013

I am the originator of this recipe. I like the idea of adding corn to this, thanks for the suggestion. Sometimes I use two cans of great northern beans and one can of black beans to add a little more color. It is wonderful served with fritos, a scoop of sour cream and a sprinkle of shredded cheddar cheese on top.

 
Jan 21, 2014

Delish. Kept to the recipe, though, I did remove most of the seeds from the jalapeno peppers. Perfect meal on this cold winter evening.

 
Feb 09, 2013

We loved this recipe. I took the advice of the other reviewers and backed off the peppers using a half green serrano pepper instead. I also added corn as suggested. I cooked it on top of the stove instead of the slow cooker and only simmered it about 20 minutes. The aroma brought my husband out of his study to help set the table. He was anxious to try it!

 
Jan 19, 2013

Very tasty

 

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Nutrition

  • Calories
  • 349 kcal
  • 17%
  • Carbohydrates
  • 31.9 g
  • 10%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 7.1 g
  • 28%
  • Protein
  • 20.6 g
  • 41%
  • Sodium
  • 764 mg
  • 31%

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

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