Best Killer White Chili Recipes

WHITE CHILI

White Chili image

Reports Karen Gardiner, a Eutaw, Alabama field editor, "This recipe was given to me by a friend who got it from another friend. The day after I served it, someone called for the recipe, too!"

Provided by Taste of Home

Categories Lunch

Time 4h10m

Yield 20 servings.

Number Of Ingredients 11

Ingredients

2 pounds dried great northern beans
1-1/2 cups diced onion
1 tablespoon canola oil
1 tablespoon ground oregano
2 teaspoons ground cumin
1-1/2 teaspoons seasoned salt
1/2 teaspoon cayenne pepper
4-1/2 quarts chicken broth
2 garlic cloves, minced
2 pounds boneless skinless chicken breast halves, cubed
2 cans (4 ounces each) chopped green chilies

Steps:

Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; cover and let stand 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., In a stockpot, saute onion in oil until tender. Combine seasonings; add half to onion mixture. Saute 1 minute. Add beans, broth and garlic; bring to a boil. Reduce heat; cover and simmer 2 hours. , Preheat oven to 350°. Coat chicken with remaining seasoning mixture; place in 15x10x1-in. baking pan. Bake 15 minutes or until chicken is no longer pink; add to beans. Stir in chilies. Cover and simmer 1-1/2 to 2 hours or until flavors are blended.

Nutrition Facts : Calories 169 calories, Fat 3g fat (0 saturated fat), Cholesterol 29mg cholesterol, Sodium 365mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

KILLER CHILI

Killer Chili image

This chili is just right for the bold and the timid. It has some heat, but not too much for everyone to enjoy.

Provided by hoeguy

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Time 2h45m

Yield 25

Number Of Ingredients 26

Ingredients

1 (1 pound) package bacon
3 pounds ground beef
4 cloves garlic, minced
2 cups red wine
3 (28 ounce) cans diced tomatoes
2 (14 ounce) cans tomato sauce
2 teaspoons vegetable oil
3 green bell peppers, chopped
4 stalks celery, chopped
2 onions, chopped
2 (19 ounce) cans kidney beans, rinsed and drained
2 (19 ounce) cans white beans, rinsed and drained
1 (19 ounce) can black beans, rinsed and drained
6 tablespoons chili powder
¼ cup brown sugar
¼ cup ground cumin
3 tablespoons paprika
2 tablespoons Italian seasoning
2 tablespoons distilled white vinegar
2 tablespoons dried basil
2 tablespoons dried minced onion
3 tablespoons dried parsley
2 tablespoons crushed red pepper flakes
4 teaspoons dried oregano
12 dashes hot pepper sauce (such as Tabasco®)
1 pinch salt and ground black pepper to taste

Steps:

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and set aside.
Heat a large stock pot over medium-high heat and cook and stir the ground beef until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the bacon and minced garlic. Reduce heat to medium-low and stir in the red wine, diced tomatoes, and tomato sauce.
Heat the vegetable oil in a skillet over medium heat. Stir in the green bell peppers, celery, and chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir onion mixture into the stock pot. Increase the heat to medium-high and bring to a near boil. Mix in the kidney beans, white beans, and black beans. Season with chili powder, brown sugar, cumin, paprika, Italian seasoning, vinegar, basil, dried minced onion, parsley, red pepper flakes, oregano, hot pepper sauce, salt, and pepper. Reduce heat to medium-low and simmer for 1 hour 30 minutes, stirring often.

Nutrition Facts : Calories 312.5 calories, Carbohydrate 32.3 g, Cholesterol 40.7 mg, Fat 10.8 g, Fiber 9.7 g, Protein 20.3 g, SaturatedFat 3.7 g, Sodium 679.4 mg, Sugar 7.2 g

KILLER WHITE CHILI

Killer White Chili image

We can see why this white chicken chili has won so many awards. It has the perfect balance of spice and creaminess. Each bite just got better and better. Easy to make, whip up a batch when you're in the mood for comfort food.

Provided by Suzanne Mills @WPSSuzanne

Categories Chicken

Number Of Ingredients 15

Ingredients

1 pound(s) navy beans, dry
5 cup(s) chicken broth
1/4 cup(s) butter
2 tablespoon(s) garlic, minced
1-1/2 cup(s) onions, diced
1 cup(s) celery, diced
1 cup(s) green chilies, diced
2 pound(s) chicken breast, diced
2 tablespoon(s) cumin
1 tablespoon(s) oregano, dried
1 teaspoon(s) white pepper
1/2 teaspoon(s) black pepper
1 teaspoon(s) red pepper flakes
1 can(s) corn (15.25 oz)
8 ounce(s) cream cheese

Steps:

Wash beans. Cover with water and soak overnight.
Place drained beans in a 5-quart Crock Pot with the chicken stock.
In a skillet, melt butter. Sauté chicken and veggies until chicken is done.
Transfer all to the Crock Pot, using a bit of chicken stock to deglaze the pan (you really want this as it adds just another depth of flavor to your chili).
Cook on low for 6-hours, covered.
Just before serving, add cream cheese and let it melt for about 15-minutes.
Then stir it through your chili.

INSTANT POT KILLER WHITE CHILI

Instant Pot Killer White Chili image

This Instant Pot killer white chili is full of tender pieces of chicken, along with dried navy beans, onions, garlic, cumin, oregano, cream cheese and a special ingredient that gives it tons of flavor--salsa verde. It's an excellent, intensely flavored white chili that's great for a party.

Provided by 365 Days of Slow and Pressure Cooking

Categories Soup

Time 27m

Number Of Ingredients 18

Ingredients

4 Tbsp butter
1 cup diced celery
1 cup diced onion
1 Tbsp garlic powder
1 Tbsp cumin
1 ½ tsp smoked paprika
1 Tbsp dried oregano
1 tsp white pepper
5 cups water
2 Tbsp Better than Bouillon Chicken Base
1 pound soaked dried navy beans (see note)
2 pounds boneless skinless chicken thighs and breasts (a combination works well)
2 tsp kosher salt
1 (8 oz) brick of cream cheese
2 (15 oz) cans corn, drained
1 (16 oz) jar salsa verde (I used mild Herdez brand)
1 (10 oz) can Rotel (I used mild)
Cornstarch

Steps:

Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the celery and onion and saute for about 4 minutes. Stir in the garlic powder, cumin, smoked paprika, oregano, white pepper.
Pour in the water and scrape bottom of pot so that nothing is sticking. Add in the chicken base. Turn off Instant Pot.
Add in the navy beans, chicken and salt.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 12 minutes. When time is up let the pot sit for 10 minute and then move valve to venting. Remove the lid.
Remove the chicken and place it on a cutting board. Shred or chop the chicken and stir it back into the pot.
Stir in the cream cheese, corn, salsa and Rotel. Once cream cheese is melted and incorporated you can choose to thicken with cornstarch if you'd like. Stir about 2-3 Tbsp of cornstarch together with 3 Tbsp of cold water until smooth. Stir the mixture into the Instant Pot. Turn Instant Pot to saute setting. Once chili has thickened turn off Instant Pot.
Taste test and adjust seasonings to taste. Ladle into bowls and enjoy topped with Fritos or tortilla chips.
Add onion, celery, garlic powder, cumin, smoked paprika, oregano, white pepper, water, chicken base, navy beans, chicken and salt to slow cooker
Cover and cook on low for 8-10 hours or on high for 5-6 hours, or until beans are soft. (Every slow cooker cooks differently)
Remove the chicken and place it on a cutting board. Shred or chop the chicken and stir it back into the crockpot.
Stir in the cream cheese, corn, salsa and Rotel. Once cream cheese is melted and incorporated you can choose to thicken with cornstarch if you'd like. Stir about 2-3 Tbsp of cornstarch together with 3 Tbsp of cold water until smooth. Stir the mixture into the slow cooker. Cook without the lid on high for about 20 minutes.
Taste test and adjust seasonings to taste. Ladle into bowls and enjoy topped with Fritos or tortilla chips.

Nutrition Facts : Calories 280 calories, Sugar 4.9 g, Sodium 688.7 mg, Fat 14.1 g, SaturatedFat 6.8 g, TransFat 0 g, Carbohydrate 18.1 g, Fiber 3 g, Protein 23 g, Cholesterol 84.5 mg