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White Chili II

White Chili II

Nancy Friskey

Nancy Friskey

This recipe can be made in a slow cooker, or on the stove top. White corn chips and shredded Jack cheese complete the meal. This is a nice low fat meal.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 37.9 g
  • 76%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 322 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
  2. Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
  3. In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
  4. Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.
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Reviews

Mrs. Chef Esh
109

Mrs. Chef Esh

11/8/2007

I made this for my husband's hunting trip to feed a group of hungry men, and they all insist I must make this for every trip now. This is a recipe you can really play with...first off I did cheat a little and used a store bought rotisserie chicken, cut up. I also used a yellow and orange pepper along with the red and green for color. I omitted the ginger and sage completely and opted for poultry seasoning, a little more cumin, and some chipotle red pepper. I always use a bunch of different white beans...Northern, Cannellini, Garbanzo, Navy, and even black-eyed peas (because I LOVE them). I usually will mash one can to get a thicker heartier consistency. Top with a dollop of sour cream and some fresh cut chives and a sprinkle of Cheddar cheese...it is so yummy and very satisfying!

CTURTLE
34

CTURTLE

6/23/2003

I added a little more chicken broth to make it not quite so thick. It's the best white chili recipe I've tasted.

STEPHANID
32

STEPHANID

10/8/2003

Wow, this has great flavor. I served with some rolls & a salad and it was an very filling meal. (I didn't even have a roll with mine). Thanks for a truly wonderful, low fat & good for you meal! I do the weight watchers point system & each serving of the chili came out to only 3.5 points by browning the chicken in cooking spray instead of oil and using margarine in place of the butter.

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