White Chili

From EatingWell: Fall 2004, EatingWell Serves Two, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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.

READER'S COMMENT:

"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...

Comments

Comment	Posted
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. =)	3 weeks 4 days ago
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.	5 weeks 9 hours ago
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!	5 weeks 4 days ago
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. Lia	8 weeks 5 days ago
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	8 weeks 5 days ago
Just didn't do it for me. More like a chicken soup than a chili. Guess I just like a bowl of red more! troy, WA	8 weeks 5 days ago
This is a major weeknight staple at our house. I often double the recipe as it reheats really well for lunch the next day. Lime really sets off the flavors; I often serve it with whole grain tortilla chips and avocado with a green salad. Kim, Austin, TX	8 weeks 5 days ago
This is a keeper. Adding the lime, to your own taste really tops it off. I didn't think the lime would work but it does. I also added some red pepper flakes for a little extra punch. Sherry, Kendallville, IN	8 weeks 5 days ago
I threw all the ingredients into a crockpot and let the chili cook on low for about 4-5 hours. It was delicious, definitely needs the lime to perk up the flavors. Julie	8 weeks 5 days ago