White Chili VII

White Chili VII

6
GrandmaBonnie 0

"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

8 h 25 m servings 349 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 764 mg
  • 31%

Based on a 2,000 calorie diet

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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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Directions

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  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.

Reviews

6
  1. 6 Ratings

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Most helpful positive review

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 di...

Most helpful critical review

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 ta...

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 di...

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 litt...

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 ta...

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

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 s...

Very tasty