Popa's Simple White Chili

Popa's Simple White Chili

bd.weld 95

"A simple version of white chili that can be made on the stove top or in a slow cooker. This is our go-to chili for those chilly winter days. Cook on Low in a slow cooker for 4 hours if preferred. Serve with garlic cheese bread. Enjoy."

Ingredients 1 h 25 m {{adjustedServings}} servings 287 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 576 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

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  1. Crumble ground turkey into a Dutch oven over medium heat; cook and stir until turkey is browned, 10 to 15 minutes. Drain and discard any excess grease.
  2. Stir chicken base and boiling water together in a bowl until base is dissolved; pour over cooked ground turkey. Add Great Northern beans, enchilada sauce, green chiles, chopped onion, granulated garlic, cumin, and oregano; stir well. Simmer until flavors have blended, about 1 hour. Spoon chili into bowls.
  3. Combine cilantro and diced onion in a bowl; sprinkle over chili for serving.
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Reviews 7

  1. 7 Ratings

Where's The Food, Mom?

If Popa were Italian his Simple White Chili would make him Pope. YUM. I made this recipe because the name had simple in it, there is no added salt, no cheese, it called for low-sodium seasoning and the recipe submitter is not known to scrimp on flavour. My problem is I don't have access to canned green sauce or canned green chiles; so I improvised. I thought that not using the canned ingredients would have taken away flavour, not so. I made my own green sauce and roasted my own green chiles then added the liquid from a jar of jalepenos. Man, is this a good chili. Easy comes to mind as well as simple but tastes like one of those dishes that someone slaved over a hot stove for hours. I refuse to tell my family that it only took an hour. The house filled with an aroma that sent all the family in the kitchen for a taste. Simple, delicious, easy, low sodium, rich flavour and filling. What more could you want? Thanks bd.weld for your great recipe.


This is so good. Had most of the ingredients on had..except..had an open box of vegetable stock. Used that and added some chicken bouillon to it. Yummy. Thanks Brian!

Cathy Myers

Hello my brother, Brian! I made your white chili the day before our latest snow fall. My line chef son, Stephen, and his girl friend came down from Big Bear for lunch with us and to collect his birthday cookies and fudge, that Mom has to make for his birthday each year. It didn't start to blizzard until after they left. By then, HWY 330 and 18 were a mess! Well, they made it home in 4 hours, but with their bellies full of your most excellent chili! I poached a large chicken breast, making a stock with with Better Than Bouillon, and then shredded the meat. I halved the recipe and still had a little left to send home with them. I served with salad toppings - shredded cabbage, sliced radishes, cilantro, sliced scallions, cheddar and pepper jack cheese, and baked tortilla strips. This was such a treat on a miserably snowy, cold day! Thank you, my friend, for a such a winning recipe!