Very easy, good and warming on a cold, rainy day. I used rotisserie chicken to save a step & add extra flavor. I cooked the onion in the oil and added the spices. Combined in the crockpot and let cook on high for 3 hours. I served it over cooked brown and wild rice. I bumped up the seasonings with a little Emeril's Essence, garlic salt, lawrey's seasoning salt & onion powder. Would be great with cornbread crumbled in it. My husband turned up in the den with a second bowl later in the evening. =)
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
This was so good that the only thing I regret is not doubling the recipe! After reading comments, I added some garlic powder just before the beans and broth for a flavor punch. Didn't need more salt, but it's still mild enough that I added hot sauce, sharp cheddar and sour cream just for fun.
This was definitely a very good and easy fall meal. I used cannellini beans because they didn't have great northern beans at the store, and they worked fine. I also chose to use ground turkey instead of cubed meat for more of a chili feel (rather than soup), after reading the previous comments. I also agree with the comments on the lime. I added some grated sharp cheddar when serving and everyone, including my toddler, was happy!
Very easy to make for a quick weeknight dinner. The lime definitely brings out the flavor of the chili. I thickened the sauce a bit after reading the previous comments that it was like a soup, but it was not really necessary. I served it over rice, and everyone enjoyed it.
This tasted great, I used my left-over turkey from thanksgiving. It freezes well, too, for taking to lunch at work!
Danielle, Traverse City, MI