Recipe by Nancy Friskey
"This recipe can be made in a slow cooker, or on the stove top. White corn chips and shredded Jack cheese complete the meal. This is a nice low fat meal."
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1 1/2 pounds
skinless, boneless chicken breast halves - cubed
green onions, thinly sliced
red bell pepper, chopped
yellow bell pepper, chopped
fresh jalapeno peppers, seeded and minced
ground white pepper
2 (14 ounce) cans
great Northern beans, undrained
I made this for my husband's hunting trip to feed a group of hungry men, and they all insist I must make this for every trip now. This is a recipe you can really play with...first off I did cheat a little and used a store bought rotisserie chicken, cut up. I also used a yellow and orange pepper along with the red and green for color. I omitted the ginger and sage completely and opted for poultry seasoning, a little more cumin, and some chipotle red pepper. I always use a bunch of different white beans...Northern, Cannellini, Garbanzo, Navy, and even black-eyed peas (because I LOVE them). I usually will mash one can to get a thicker heartier consistency. Top with a dollop of sour cream and some fresh cut chives and a sprinkle of Cheddar cheese...it is so yummy and very satisfying!
Would drain and rinse one can of beans next time.
I added a little more chicken broth to make it not quite so thick. It's the best white chili recipe I've tasted.
Wow, this has great flavor. I served with some rolls & a salad and it was an very filling meal. (I didn't even have a roll with mine). Thanks for a truly wonderful, low fat & good for you meal! I do the weight watchers point system & each serving of the chili came out to only 3.5 points by browning the chicken in cooking spray instead of oil and using margarine in place of the butter.
Made stove top. Used only 2 jalapenos, forgot the ginger and drained the beans before I realized I shouldn't have. Substituted corn and a small zucchini for the yellow bell pepper. No need for flour or butter since I wanted a brothy, thinner soup. Sauted everything in olive oil. I think this is a no fail recipe and can easily be customized to your taste. Served with sliced avocado on top, rounding out the meal with a tomato salad and warm corn muffins drizzled with honey.
This was great chili but I added 3 cloves of garlic and cilantro and it was even better. My husband and 22 month old daughter loved it.
This was the first chicken Chilli I have ever made myself and my husband and I loved it. Just Spicy enough...lot's of flavor.
I made this recipe for my husband and I last night. We really loved it. It was fairly quick and easy. I added corn and a little chipotle tobasco. We will have it again
* Percent Daily Values are based on a 2,000 calorie diet.
White Chili II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 396
** Calories from Fat: 93
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