It was more like a soup instead of a chili. Even after thickening it. Much less broth is going to be needed next time.
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.
29 Reviews for White Chili
I really liked it, but I made a couple of additions to mine. After reading the ingredients I was afraid it would be a little bland, as the previous reviewer stated. I used ground turkey and put it in to "brown" after I started the onions. I added a chopped up clove of garlic along w/ the turkey. I also used poultry seasoning (which does add salt). I also used chicken stock instead of broth. After it simmered for a while, I still thought it looked too thin for chili so I added a a palmful of flour & let it simmer for 45 min. It was perfect.
Maybe it's me? This was really bland and too spicy for my taste. I had to use a thickener becuase it was so liquidy, even after simmering forever. I ended up throwing it out.
Instead of cubed chicken or turkey, I use ground turkey (as suggested in my favorite cookbook EatingWell Serves Two). I like to substitute a 1 can of garbanzo beans for a can of the great northerns. Canellinis are great, too. I prefer using lime juice to the vinegar. This recipe freezes very well, so try doubling the recipe and freezing it in a few smaller containers. My fiance & I defrost it for those busy days when we don't have time to cook. We both love this recipe and usually have these ingredients on hand.
This was so good! I added Kale and garlic to it too, I will definitely make it again!