White Chili Iv Recipes

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EASY WHITE CHILI



Easy White Chili image

A very tasty, somewhat spicy, variation of chili that uses chicken. I like to serve it with sweet corn bread.

Provided by Nancie Thompson

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 45m

Yield 8

Number Of Ingredients 11

2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
4 cooked, boneless chicken breast half, chopped
3 (14.5 ounce) cans chicken broth
2 (4 ounce) cans canned green chile peppers, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 ½ teaspoons cayenne pepper
5 (14.5 ounce) cans great Northern beans, undrained
1 cup shredded Monterey Jack cheese

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.

Nutrition Facts : Calories 520.7 calories, Carbohydrate 59.2 g, Cholesterol 53.8 mg, Fat 13.9 g, Fiber 13.6 g, Protein 41.1 g, SaturatedFat 4.9 g, Sodium 935 mg, Sugar 2.6 g

THREE-BEAN CHILI



Three-Bean Chili image

You won't miss meat in this tasty bean chili.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 15

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1 teaspoon minced garlic
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) Mexican diced tomatoes
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1 can (15 ounces) pinto beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1/2 cup dark beer
1 tablespoon chili powder
2 teaspoons baking cocoa
1 cup shredded Mexican cheese blend

Steps:

  • In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese.

Nutrition Facts : Calories 373 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 992mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 14g fiber), Protein 19g protein.

WHITE CHILI IV



White Chili IV image

This is a lovely variation of chicken chili. More a bean soup with chicken and chili seasonings.

Provided by Ken Eaton

Categories     White Chili

Time 2h30m

Yield 8

Number Of Ingredients 20

1 tablespoon olive oil
4 skinless, boneless chicken breast halves - cubed
coarsely ground black pepper to taste
1 large onion, chopped
6 cloves garlic, minced
3 green chile peppers, seeded and minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (8 ounce) package mushrooms, sliced
3 (15 ounce) cans pinto beans
4 green onions, chopped
1 bunch fresh parsley, chopped
1 cup white wine
2 (14.5 ounce) cans chicken broth
2 cubes chicken bouillon
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 tablespoon dried oregano
1 ½ tablespoons ground cumin
2 bay leaves

Steps:

  • In a large pot over medium-high heat, cook chicken in olive oil with black pepper until brown. Stir in onion, garlic and chiles and cook until onion begins to soften.
  • Stir in bell peppers, mushrooms, beans, green onions and parsley. Pour in wine and chicken broth. Season with bouillon, rosemary, thyme, oregano and cumin. Place bay leaves in pot, cover, reduce heat and simmer 90 minutes.

Nutrition Facts : Calories 521.2 calories, Carbohydrate 78.2 g, Cholesterol 34.4 mg, Fat 4.8 g, Fiber 25.5 g, Protein 39.2 g, SaturatedFat 0.8 g, Sodium 950.4 mg, Sugar 4.9 g

WHITE CHILI IV



White Chili IV image

This is a lovely variation of chicken chili. More a bean soup with chicken and chili seasonings.

Provided by Ken Eaton

Categories     White Chili

Time 2h30m

Yield 8

Number Of Ingredients 20

1 tablespoon olive oil
4 skinless, boneless chicken breast halves - cubed
coarsely ground black pepper to taste
1 large onion, chopped
6 cloves garlic, minced
3 green chile peppers, seeded and minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (8 ounce) package mushrooms, sliced
3 (15 ounce) cans pinto beans
4 green onions, chopped
1 bunch fresh parsley, chopped
1 cup white wine
2 (14.5 ounce) cans chicken broth
2 cubes chicken bouillon
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 tablespoon dried oregano
1 ½ tablespoons ground cumin
2 bay leaves

Steps:

  • In a large pot over medium-high heat, cook chicken in olive oil with black pepper until brown. Stir in onion, garlic and chiles and cook until onion begins to soften.
  • Stir in bell peppers, mushrooms, beans, green onions and parsley. Pour in wine and chicken broth. Season with bouillon, rosemary, thyme, oregano and cumin. Place bay leaves in pot, cover, reduce heat and simmer 90 minutes.

Nutrition Facts : Calories 521.2 calories, Carbohydrate 78.2 g, Cholesterol 34.4 mg, Fat 4.8 g, Fiber 25.5 g, Protein 39.2 g, SaturatedFat 0.8 g, Sodium 950.4 mg, Sugar 4.9 g

CHILI CRISP WITH OATS



Chili Crisp With Oats image

This chile-oat crisp is extra-crispy. I've included old-fashioned rolled oats and coconut flakes in the chili crisp for extra crunch.

Provided by Hetty McKinnon

Categories     Condiment/Spread     Vegan     Chile Pepper     Garlic     Oat     Oatmeal     Ginger     Sesame

Number Of Ingredients 11

3 shallots, finely diced
2 garlic cloves, finely chopped
1-inch (2.5 cm) piece of ginger, peeled and finely chopped
1 cinnamon stick
1 cup (100 g) old-fashioned rolled oats
½ cup (30 g) coconut flakes, roughly chopped
3 tablespoons toasted white sesame seeds
3 tablespoons red chile flakes
1½ cups (375 ml) vegetable or other neutral oil
2 tablespoons toasted sesame oil
About 1 tablespoon sea salt

Steps:

  • To make the chili crisp, place the shallots, garlic, ginger, cinnamon stick, oats, coconut flakes, sesame seeds, chile flakes and oils in a saucepan over medium heat. Bring to a gentle simmer, swirling the pan every now and then, then reduce the heat to medium-low and cook for 20-25 minutes until everything is crispy.
  • Strain the oil through a sieve over a bowl and leave the oat mixture to cool in the sieve-this will allow it to crisp up further. Set the oil aside. Once the crispy oat mixture is completely cool, stir it back into the oil and season with the sea salt. Leave the cinnamon stick in the oil, as it will continue to flavor it. Store the chili crisp in a sterilized jar. It will keep well for several months.

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