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White Bean Chicken Chili

" A white chili (no tomatoes, no red color) with lots and lots of flavor, but without the heat! Easy to eat for those who don't like spicy chili, but not shy on the flavor!"


Cooking oil
3/4 cup chopped onion
4 tablespoons chopped garlic
1-2 tablespoons chili powder (you can mix and match with your favourite chili powders to get a balance that suits your taste)
1 tablespoon ground cumin
1 teaspoon dried oregano
1 tablespoon ground fennel seed (this is what the grinder was for)
1 cooked rotisserie chicken, skinned and boned and put into pieces fit for chili
3 15-ounce cans white beans
1 cup chicken broth
1 7-ounce can diced green chilies (you can get these in the mexican aisle at your supermarket: chose mild or hot to suit your preference)
2 tablespoons cream


In your pot (over medium-high heat), put some oil (so the onions don’t burn) and sautee the onions until they are soft and translucent (not brown: you just want them soft, not burnt!) and then add the garlic. Throw in the chicken and spices and you should really have a great chili smell in your kitchen! Put one can of beans through the blender and add to the pot, then add the other two cans of beans (drained) and the chicken broth and chilies. Once the mixture is up to temperature, add the cream: it smooths out the flavor of the dish and gives everything a GREAT colour!

Garnish with cheddar cheese and/or fresh cilantro

Nutritional Information Per Serving

no nutrition information available