Anyone have a recipe for white chilli?

Answer 1

WHITE CHILI

1 lb. dried Great Northern white beans, rinsed, picked over
2 lbs. boneless chicken breast
1 tbsp. olive oil
2 med. onions, chopped
4 garlic cloves, minced
2 (4 oz.) cans chopped mild green chilies
2 tsp. ground cumin
1 1/2 tsp. dried oregano, crumbled
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
6 c. chicken stock or canned broth
3 c. grated Monterey Jack cheese (about 12 oz.)
Sour cream
Salsa
Chopped fresh cilantro

Place beans in heavy large pot. Add enough cold water to cover by at least 3 inches and soak overnight.
Place chicken in large heavy saucepan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes.

Drain beans. Heat oil in same pot over medium high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans and stock and bring to boil. Reduce heat and simmer until beans are very tender, stirring occasionally about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Add chicken and 1 cup cheese to chili and stir until cheese melts. Season to taste with salt and pepper. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro.

hope this tastes good

Answer 2

White Bean Chili

Ingredients

(6 servings)

1 c Onion; Chopped, 1 Large
1 Clove Garlic; Finely Chopped
1/4 c Margarine Or Butter
4 c Chicken; Cooked, *
3 c Chicken Broth
2 tb Cilantro; Fresh, Snipped
1 tb Basil Leaves; Dried
2 ts Red Chiles; Ground
1/4 ts Cloves; Ground
32 oz Great Northern Beans; 2 Cans

GARNISHES:
3/4 c Tomato; Chopped, 1 Medium
Blue Or Yellow Corn Tortilla
Chips.


Instructions

* Chicken should be cut into 1/2-inch Cubes. ------------------- Cook and stir onion and garlic in margarine in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except chopped tomato and tortilla chips. Heat to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally. Sterve with tomato and tortilla chips.

Answer 3

White Chili
(serves 4-6)

Ingredients
1 1/2 pounds of skinless chicken breasts*
2 -14 ounce cans chicken broth
3 -14 ounce cans of white northern beans
1 -14 ounce can of white kidney beans
1 -4 ounce can of chopped green chilies
2 cups of chopped onions
2 tablespoons of chopped garlic
2 heaping teaspoons of cumin
2 heaping teaspoons of oregano
2 teaspoons of chili powder
1 teaspoon red pepper
2 tablespoons of olive oil
couple of dashes of your favorite hot sauce

*Bake the chicken breasts at 350 degrees 30 minutes. Let them cool and cut or tear into bite size pieces. Add chicken to chicken stock mixture.

Directions
Combine chicken broth, white northern beans, white kidney beans, cumin, oregano, chili powder, red pepper, and hot sauce in a 6 quart stock pot.

Sauté garlic and onions in olive oil until tender. Add green chilies and sauté 2 more minutes. Add to other ingredients.

Cook for an hour and serve.

For hotter chili, make the night before and serve the next day.

Answer 4

1 teaspoon olive oil
1 cup chopped onions
1 clove garlic, mined
1 teaspoon ginger root, minced
1/2 to 1 jalapeno chili, finely chopped
2 cups mushrooms, quartered
1 tablespoon flour
1 pound boneless, skinless chicken breast, cubed
2 (15 ounce cans) cans white beans (Great Northern, navy, lima, etc.), drained
1 (14 1/2 ounce) can reduced-sodium chicken broth
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 bay leaf
1 small tomato, chopped
2 green onions, thinly sliced
2 tablespoons finely chopped cilantro

Heat oil in a a large saucepan over medium heat until hot. Add chopped onion, garlic, gingerroot and jalapeno chili and cook for 5 minutes. Add mushrooms, cook, covered, until mushrooms are soft, about 5 minutes. Stir in flour; cook 1 minute longer.

Add chicken, beans, chicken broth and herbs and heat to boiling. Reduce heat and simmer, covered, until vegetables are tender and chicken is cooked, 10 to 15 minutes. Discard bay leaf; season with salt and white pepper to taste. Spoon chili into bowls and top with tomato, green onion and cilantro.

Makes 4 servings
Serving Size: 12 ounces

http://www.24hourfitness.com/html/nutrition/recipes/soups/stew/mex_chili/

Answer 5

White Chili
1lb ground beef
2 cans of beans (pinto or kidney)
1 can of tomatoess diced with chilies
1 can of tomatoe diced with chili seasoning
1 small onion diced
1green pepper diced
Brown ground beef, drain and rinse with warm water.
place the remaining ingredients and add salt, pepper, and chili seasoning. Stir and simmer. Add seasoning to taste.
Some people like to add a little onion and green pepper when frying ground beef. You can add tomato juice if need to or water.

Answer 6

Are you serious?! It must be the southern girl in me, but I can't see eating that.

Answer 7

White Chili

1 cup yellow onions, diced
1 tablespoon oregano
1 tablespoon olive oil
4 cups water
4 cups chicken broth
1 teaspoon granulated garlic
1 teaspoon ground cumin
1/2 tablespoon chopped fresh cilantro
1/4 cup canned chopped green chiles
1 pound boneless, skinless chicken breasts
6 cups canned great northern beans
1/2 cup cornstarch
1/2 cup cold water
Fresh grated cilantro (garnish)
Monterey Jack cheese (garnish)
sour cream (garnish)

Trim all fat and cartilage from the chicken breasts. Place on a baking pan. Bake at 325 degrees F for 20 to 30 minutes or until chicken is cooked throughout. Allow to cool, then hand pull into small pieces. Set aside. Sauté diced onions, oregano and olive oil together in a soup pot. Cook for about 5 minutes. Combine water, chicken broth, garlic, cumin, cilantro and green chiles. Add to the sautéed onions. Bring to a boil, reduce heat and simmer. Add chicken and great northern beans. Simmer for 15 minutes, stirring often. Blend cornstarch with the cold water and add to chili. Continue to simmer until chili thickens, then remove from heat. Garnish with fresh grated cilantro, Monterey Jack cheese and sour cream.

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White Turkey Chili

1-1/2 cups onion, chopped
1/2 cup green bell pepper, chopped
2 cloves garlic, minced
1/2 teaspoon olive oil
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup chicken broth
19 ounces cannellini beans, drain and rinse
2 cups turkey meat, cooked and cubed

In a 3-quart saucepan over medium heat, cook onions, bell peppers, and garlic in oil until tender. Add cumin, oregano, cayenne pepper, and salt. Cook for 1 minute. Stir in beans and turkey. Bring to a boil; reduce heat and simmer (uncovered) for 30 minutes or until slightly thickened.

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White Chili

1 tablespoon olive oil
1 small onion, peeled, chopped finely
2 medium garlic cloves, peeled, chopped
1 medium red bell pepper, chopped finely
2 x 15 ounce cans white beans, drained and rinsed
4 ounce can green chilies, diced
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 x 14-1/2 ounces can chicken broth
1/2 lb roasted chicken breast meat cut in 1/2" cubes
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, minced
6 tablespoons salsa (optional)

In a large pot heat the olive oil over medium heat. Add the onion, garlic, and red pepper. Sauté for 5 minutes. Stir in the white beans, chilies, cumin, chili powder and broth. Bring to a boil, reduce the heat and simmer 10 minutes. Stir in the chicken and simmer for 5 minutes. Stir in the lime juice and cilantro. A tablespoon of salsa can be used to garnish each serving if chili, if desired.

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Snow White Turkey Chili

1 teaspoon olive oil
1 large white onion, chopped
2 cloves garlic, finely chopped
4 cups cubed, cooked turkey breast
1 teaspoon oregano
1 teaspoon ground allspice
1 tbs chopped cilantro
4 cups cooked white Great Northern beans (canned ok)
6 cups chicken stock (canned ok)
1 jalapeño, seeded and chopped
(you can substitute your favorite chile for more heat)
2 teaspoon white pepper

Heat the oil is a large soup pot and sauté onion and garlic until opaque. Add the rest of the ingredients and simmer about 45 minutes.

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White Bean Chili

1 pound small white beans
1/2 medium onion, finely diced
1 tablespoon chili powder
2 teaspoons cumin
1/2 cup finely diced carrot
1 rib celery, finely diced
Vegetable oil to sauté vegetables
1 teaspoon salt
1 teaspoon cayenne pepper
1 dried pasilla chili (optional)
2-1/2 to 3 quarts chicken stock
1 ham bone or smoked ham hock
Sour cream for garnish
Warm taco wedges or fried tortilla strips for garnish
Minced chives for garnish

Soak beans overnight. Drain; rinse. Sauté onion, chili powder, cumin, carrot and celery in oil in 7-quart Dutch oven or stockpot over medium heat until soft. Add salt and pepper. Soak pasilla chili in warm water until soft, then stem and seed. Add to chili with stock and ham bone or ham hock. Bring to boil and simmer 1-1/2 to 2 hours, or until beans are cooked through. Remove ham bone and adjust seasonings. Puree half of soup in blender or food processor if desired. Serve hot. Garnish with spoonful of sour cream and taco wedges or fried tortillas and minced chives.

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White Bean Chicken Chili

1 tablespoon olive oil
1 small onion, peel/chop fine
2 medium garlic clove, peeled/chopped
1 medium red bell pepper, chopped fine
30 ounces white beans, canned, undrained (two 15 ounce cans)
4 ounces green chiles, canned/diced
1/2 teaspoon ground cumin
1 teaspoon chili powder
14-1/2 ounces chicken broth, canned, low sodium
1/2 pound roasted chicken breast meat, cut in 1/2 in. cubes
2 tablespoons lime juice
2 tablespoons cilantro, minced
6 tablespoons salsa, optional

In a large pot heat the olive oil over medium heat. Add the onion, garlic, and red pepper. Sauté 5 minutes. Stir the white beans, chiles, cumin, chili powder and broth. Bring to a boil, reduce the heat and simmer 10 minutes. Stir in the chicken and simmer 5 minutes. Stir in the lime juice and cilantro. A tablespoon of salsa can be used to garnish each serving of chili, if desired.

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White Chili

3 lb ground turkey
4 garlic cloves: minced
2 red onions; diced
3 oz diced green chili peppers
1 bn celery; sliced
2 red bell peppers; diced
4 leeks; cleaned and diced
2 teaspoon oregano
1 c flour
3 qt chicken broth
2 tablespoon ground coriander
3 tablespoon chili powder
3 tablespoon ground cumin
2 teaspoon sugar
2 cans cannelini beans

In a skillet, brown the ground turkey with the garlic and onions. Drain off the fat. Place the turkey mixture in a stock pot over medium heat. Add the next 6 ingredients and stir until the flour is smooth-cooked. Add the stock and stir until the mixture is thickened. Add the remaining ingredients and simmer for 1 hour.