White Chili

I was looking for a nice healthy dinner the other day. I was thinking back and remembered a recipe that my Grandma Donna gave me. It was for white chili. It is simple, easy and quite delicious. Plus, it utilizes chicken instead of beef. Another good thing is that the only real sodium in it, is from the low sodium chicken stock, beans and tomatoes. As always, if you are not on a low sodium diet, you can add as much salt as you desire.

Browning the Chicken

In a large dutch oven or soup pot, add the 2 tablespoons olive oil and chicken. Brown the chicken, roughly 8 minutes and then remove to a bowl.

Sautéing Vegetables

Add the chopped onions, red pepper, green pepper and garlic. Sauté until softened. Roughly 5 minutes.

Building the Chili

Add the chicken back to the pot along with the beans, tomatoes and chicken broth. Stir.

Seasoning and Simmering

Then add the chili powder, oregano, cilantro, cayenne pepper and cumin. Stir and bring to a boil. Then reduce and simmer for 30 minutes. Season with salt and pepper.

Serving

Ladle the chili into bowls and serve topped with the cheese.

This is a healthier alternative to traditional chili. Who knew healthy could be delicious.

Side Note: Try this chili over a baked potato.

White Chili

Healthy white chicken chili with great northern beans, peppers, and warm spices. A lighter alternative to traditional beef chili. Adapted from Grandma Donna’s recipe.

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Prep Time 10 hours hrs

Cook Time 20 hours hrs

Total Time 1 day d 6 hours hrs

Servings: 6 servings

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 boneless skinless chicken breasts cubed
• 2 tablespoons olive oil
• 2 cans great northern beans
• 1 can diced tomatoes low sodium version if possible
• 28 ounce jug of low sodium chicken stock
• 1 medium yellow onion chopped
• 1 green bell pepper chopped
• 1 red bell pepper minced
• 2 cloves garlic minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon cilantro
• 1/4 to 1/2 teaspoon cayenne pepper
• Monterey Jack cheese for topping
• Salt and pepper to taste

Method

 

1. In a large dutch oven or soup pot, add 2 tablespoons olive oil and cubed chicken.
2. Brown the chicken for roughly 8 minutes, then remove to a bowl.
3. Add chopped onions, red pepper, green pepper, and minced garlic to the pot.
4. Sauté vegetables until softened, roughly 5 minutes.
5. Return the chicken to the pot.
6. Add the great northern beans, diced tomatoes, and chicken broth. Stir to combine.
7. Add chili powder, oregano, cilantro, cayenne pepper, and cumin. Stir well.
8. Bring the chili to a boil.
9. Reduce heat and simmer for 30 minutes.
10. Season with salt and pepper to taste.
11. Ladle into bowls and serve topped with shredded Monterey Jack cheese.
12. Optional: serve over a baked potato.

Notes

This is a healthier alternative to traditional beef chili made with chicken instead. The only real sodium comes from the low sodium chicken stock, beans, and tomatoes. If you are not on a low sodium diet, you can add as much salt as you desire. Monterey Jack cheese makes an excellent topping but you can use any cheese you prefer. This recipe is adapted from Grandma Donna’s original recipe. Equipment needed: large dutch oven or soup pot, cutting board, knife.