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White Chili
White Chili
31 Reviews
From: EatingWell Magazine, Fall 2004
This fragrant white chili is an unusual, delicious alternative to traditional tomato-based chilis. Serve with lime wedges and a dollop of sour cream or a sprinkling of cheese.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 tablespoon canola oil
- 1½ cups chopped onion
- 2 4-ounce cans chopped green chiles
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ⅛- ¼ teaspoon cayenne pepper
- 3 15-ounce cans great northern beans, rinsed
- 4 cups reduced-sodium chicken broth
- 4 cups diced cooked skinless turkey, or chicken
- 2 tablespoons cider vinegar
Preparation
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Active
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Ready In
- Heat oil in a large pot or Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in chiles, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add turkey (or chicken) and vinegar; cook for 5 minutes more. Serve.
- Serving size: 1⅓ cups
- Per serving: 437 calories; 5 g fat(1 g sat); 11 g fiber; 51 g carbohydrates; 46 g protein; 195 mcg folate; 75 mg cholesterol; 5 g sugars; 0 g added sugars; 328 IU vitamin A; 20 mg vitamin C; 138 mg calcium; 5 mg iron; 1,302 mg sodium; 1,181 mg potassium
- Nutrition Bonus: Folate (49% daily value), Vitamin C (33% dv), Iron (28% dv)
- Carbohydrate Servings: 3½
- Exchanges: 3 starch, 1 vegetable, 5 lean meat
Reviews 31
December 08, 2017
By: ebayot
I made the recipe exactly as is. It was very easy to make. My husband I ate ours over rice to make the meal go further (We eat leftovers for lunch). He said it was delicious. I still prefer tomato based chili but it was good nonetheless. I think I will add garlic with the onions next time. Definitely a keeper, especially for cold nights.
February 10, 2017
By: rublem
This is a good recipe as written, but I make just a couple modifications as I like smoky spice and citrus. When I cook the chicken, I do so with a dash of salt and ground chipotle pepper. When adding the spices, I swap out the oregano and add a tsp of chipotle pepper at that stage. Finally, at the end I reduce the cider vinegar to 1 tbsp and also add 2 tbsp of lime juice. Sometimes I add a little cilantro at the end as well and serve with a little Mexican cheese and sour cream. It's one of my favorite winter recipes this way!
March 17, 2014
By: carolyn_pugh
Great white chili recipe
I really loved this recipe! It is one of those that was even better on the second day, maybe when more of the seasonings had set in. I went on the high end of the cayenne pepper, and it was just spicy enough for my tastes. I ate it with a fake sour cream recipe I found on the internet (cottage cheese and vinegar - it really does mimic sour cream), and it was delicious! This is definitely a keeper.
Pros: Easy, Uses common ingredients
February 27, 2014
By: EatingWell User
Loved it
I added a can of corn and made it in the crock pot with raw chicken. Cooked it on low for 6.5 hours. Perfect and delicious! It could use a little thickening, but I think I will just mash the beans a little as others have said. Next time I think I will add a little crushed garlic. Served with plain greek yogurt, cheese, and corn chips for crunch. Love this easy recipe!
Pros: Quick, Easy
January 25, 2014
By: vcrocker
Wonderful winter soup!
I added more red pepper - we like spicy! The recipe is so quick and easy. The first time I made it was with leftover Thanksgiving turkey. But it was so easy and delicious, it has become a recurring item on my 'what to have to dinner tonight??' menu. I also diced fresh avocado on top of the soup and my husband loved it!
Pros: So easy
November 15, 2013
By: EatingWell User
Made as written
I make this frequently AS WRITTEN. I also use leftover chicken and turkey, usually because I made extra just for this recipe. It is one of my favorites. No need to add starch, just mash some of the beans to thicken if that is desired. I also enjoy it with lime (glad I tried that!) and cheddar cheese. I wish people would not make their own adjustments and then criticize the results as if the recipe is not a good one.
Pros: great flavor, good use of leftovers, freezes well
Cons: never enough!
October 17, 2013
By: EatingWell User
Easy to make alternative to spicy tomato based chili
I'm a huge chili fan, regularly stocking my freezer with a tomato based one with beans and ground turkey and fell in love with this alternative. It's a great dish to make and save in lunch ready portions in the freezer.
I made the recipe as is with the addition of a tablespoon of smoked paprika, which I love. It doesn't add spice, but it gave a nice, smokey flavor.
If you keep your pot covered while this simmers, you won't lose as much moisture. Adding an extra cup of water towards the end if you want will not dilute the amazing flavor this has.
Pros: easy to make, adaptable, hearty
January 23, 2013
By: EatingWell User
Easy, Wonderful Flavor!
This is the second time I've made this soup. It was too watery the first time. I made the recipe exactly as printed but once I was ready to serve I used my emersion blender to make the soup into a wonderful lumpy puree. You can adjust the amount of blending to your taste. Amazing day 2 and 3.
Pros: Quick,
Cons: Need to be thicker,
November 24, 2012
By: EatingWell User
Excellent chili!
Hubby (!) made almost exactly as written. Sauteed garlic with the onions and added chopped parsley at the end for a little color. Extremely satisfying, healthy chili! Thank you!
Pros: Easy way to use leftover T'giving turkey! No mess!
