White Chili

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 202.6
  • Total Fat: 2.5 g
  • Cholesterol: 9.3 mg
  • Sodium: 1,398.8 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 7.9 g
  • Protein: 14.1 g

View full nutritional breakdown of White Chili calories by ingredient
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This recipe pairs white-meat chicken, white beans, and beer for a twist on the traditional tomato-based chili. This recipe pairs white-meat chicken, white beans, and beer for a twist on the traditional tomato-based chili.
Number of Servings: 6


    For Beans:
    1 lb. Great Northern or Navy Beans
    8 cups Water
    1/2 cup chopped Onion
    2 Garlic Cloves, minced
    1 tsp. Salt

    For Chili:
    12 oz. Beer (not dark)
    2 cups Diced Onions
    1 1/2 T. Garlic, minced
    1 cup Red Bell Pepper, diced
    2 Jalapeno chiles, seeded and diced
    4 Anaheim or New Mexico green chiles (roasted, peeled, seeded, and chopped)
    1 T. Dried Oregano
    1 T. Crushed Cumin Seeds
    1 1/4 lbs. boneless, skinless chicken breast
    1 14 oz. can Chicken Broth
    2 T. ground New Mexico Chile
    1 lb. Tomatillos, husks removed by soaking
    1 cup Fresh Cilantro, minced
    1 T. Rice Vinegar
    1 tsp. Salt


To make beans: Pick over the beans for debris, then place in a sieve and rinse well. Place in a large pot. Add the water, onion, garlic cloves, and a grating of black pepper. Simmer for 2-3 hours, until the beans are tender. Add the salt during the last 30 minutes of cooking.

To make chili: While the beans are cooking, place the beer in a 4-quart pot. Add the onions, garlic, bell pepper, jalapenos, green chiles, oregano, and cumin. Simmer for 10 minutes.

Cut the chicken into strips, then dice. Add to the pot along with the chicken broth. Sprinkle in the ground chile and simmer for 15 minutes.

Place the tomatillos, minced cilantro, vinegar, and salt in a food processor or blender and process to a salsa consistency. Stir into the chili. Add the drained cooked beans and simmer for 20 minutes. Taste for seasoning; add salt, if desired.

Ladle into serving bowls. Garnish with reduced fat cheddar cheese and cilantro if desired. Note: Cheese was not counted in the nutritional information.

Makes about 6 cups of chili.

Number of Servings: 6

Recipe submitted by SparkPeople user SUPERSILLYGIRL.

TAGS:  Poultry | Soup | Poultry Soup |

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