Excellent White Chili Recipes

EASY WHITE CHILI

Steps:

• Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
• Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.

BEST EVER WHITE CHILI

Steps:

• Cube the chicken breast halves. Heat the olive oil and saute chicken until golden.
• Add the onions and garlic, saute until tender.
• Add the spices and cook for 30 seconds.
• Add beans, broth and chilies.
• Simmer for 15 minutes.
• Reduce heat and stir in cheese. Stir until melted and well blended.
• Season to taste. Serve with sour cream, crackers and/or bread.

WHITE CHILI I

Steps:

• Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.
• Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
• Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.

WHITE CHILI

Steps:

• In a large pot or saucepan, combine the browned turkey, salsa, corn, water, beans and cheese. Stir together and simmer over low heat for about 30 minutes, or until cheese has melted and chili is hot.

QUICK AND EASY WHITE CHILI

Steps:

• Cook and drain the pork.
• In a large stockpot, saute onions and garlic in olive oil until transparent. Stir in the chilies, cumin, and oregano. Cook and stir 2 to 3 minutes more. Add broth, pork, and beans; bring to a boil. Reduce the heat to a simmer, and cook uncovered for 20 minutes.
• Remove from heat, and stir in the cheese until melted.

BEST DAMN CHILI

Steps:

• Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
• Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
• Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
• Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

WHITE CHICKEN CHILI

Steps:

• In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.
• Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.
• Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.
• Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!

EXCELLENT WHITE CHILI

Steps:

• Over medium heat in a heavy pot, sauté the pork (or chicken) and onion in oil and butter for 8 to 10 minutes or until the meat browns and onion softens.
• Add the rice and barley stir to coat, then stir in the cumin, salt, garlic, white beans, garbanzo beans, chilies, hominy, Tabasco, crumbled bacon, chicken broth, tomatillos, lime juice, and basil.
• Bring to boil, then reduce heat, cover, and simmer for 40-45 minutes.
• Serve each portion topped with about 2 Tbsp cheese and together with good, crusty bread and a salad.
• If the chili is too thick for your preference, you can add chicken broth to the desired consistency.

EASY WHITE CHILI

Steps:

• mix everything together and heat - good put in crockpot and left for a few hours.
• Serve with corn chips.

WHITE CHILI

Steps:

• 1. Heat 1 tablespoon of the oil in a large saucepan over a medium-high flame. Add the chicken pieces and sauté for 5 minutes, or until cooked through. Remove from the pan and set aside.
• 2. Add the remaining tablespoon of oil and the onion to the pan, and sauté over medium heat until the onion is tender, about 3 minutes. Add the garlic and sauté for 1 minute more. Add the chilis, salsa, chicken broth, cumin, and oregano, and bring to a boil. Reduce the heat and simmer for 20 minutes.
• 3. Add the chicken and beans, and cook for 5 minutes more. Stir in the lime juice, then season with salt to taste. Serve topped with cilantro, yogurt, and cheese.

DIANE'S WHITE CHILI

Steps:

• Place beans in a large heavy pot. Add cold water to cover beans by at least 3 inches. Bring beans and water to a rapid boil; boil for 2 minutes. Turn off heat and allow to sit, covered, for 1 hour. Or soak beans overnight in water to cover.
• Drain beans. Place 5 cups chicken stock in same pot. Add garlic, onions, cilantro, parsley, bay leaf, oregano, thyme, cumin, mint, jalapeno and beans. Bring to a boil. Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours.
• Meanwhile, remove all visible fat from chicken. In a large skillet, poach chicken breasts in remaining 2 cups chicken stock until just tender, about 15 minutes. Cool and cut chicken into cubes. Reserve stock and chicken.
• When beans are tender, add chicken and one cup reserved stock. Cook for 15 to 20 minutes until chicken is heated through, thinning chili with remaining reserved stock as needed (chili should be thick). Ladle chili into bowls. Serve with chopped red onion, picked okra or green chilies and nonfat yogurt.