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White Chili I


"This recipe has been used by me for several years, but keeps getting changed just a bit every time depending on what is in the pantry and freezer. If you prefer poultry instead of pork, substitute 1 pound ground chicken or turkey for the ground pork."
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1 h servings 384 cals
Original recipe yields 8 servings


  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 23.4 g
  • 47%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 898 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Cook and drain the pork.
  2. In a large stockpot, saute onions and garlic in olive oil until transparent. Stir in the chilies, cumin, and oregano. Cook and stir 2 to 3 minutes more. Add broth, pork, and beans; bring to a boil. Reduce the heat to a simmer, and cook uncovered for 20 minutes.
  3. Remove from heat, and stir in the cheese until melted.

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Read all reviews 89
  1. 105 Ratings

Most helpful positive review

I liked the taste of the chili very well, but felt the 4 cups of chicken broth made it too watery, unlike chili and also too salty. If I cook it again I will reduce to 2 cups of chicken broth. ...

Most helpful critical review

I substituted ground beef for the pork & only used one onion and 1/4 tsp. oregano. You may want to add one tsp. of cumin & taste the chili before adding more, just to get it as spicy as you lik...

Most helpful
Most positive
Least positive

I liked the taste of the chili very well, but felt the 4 cups of chicken broth made it too watery, unlike chili and also too salty. If I cook it again I will reduce to 2 cups of chicken broth. ...

Excellent!!! And extremely easy. Used ground chicken instead of pork -- also used only one can of broth (14.5oz) and doubled the beans, based on the suggestion of another rater. Next time I'll...

This was a big hit at our New Year's Eve bash - but as written is a little bland. We used 1.5X spices, added salt and white pepper, and used a little less broth, then added a couple of dashes o...

I have won two chili cookoffs with this recipe! I use shredded chicken instead of pork and use about half the cumin. I also add a few moew green chiles. I cook the chicken in broth, a little whi...

My husband and every adult who tries this loves it. We serve it with SCOOPS fritos, and it's heavenly. Also up north it's called SNOW CHILI.:)

YUM!!! I can't get over how great this chili is! I reduced the amount of chicken broth I added by about 1/2 cup to make a thicker chili and I let it "season" a day in the fridge before serving...

Awesome. I followed the recipe with the exception of the meat. I used a combination of ground turkey and turkey breakfast sausage. My hubby has always bragged about his red chili, but this dish ...

Good basic white chili. It was fast & easy to make because there where not a lot of ingred., everyone liked. I did use chicken instead of pork. A keeper!

This chili is fabulous. We made it a week ago and then again tonight. It's very easy and delicious. NOTE: Do not substitute other types of cheese for monterey jack, they won't melt properly!...