My grandmother sent me this delicious recipe years ago when I was a time-pressed college student. She made a large batch and served it to a large group one evening. It was a big hit, and it was simple and quick to make.
A delicious bowl of white chilli will put a smile on your face and keep your stomach warm for hours. It’s one of my favourites, and I hope that your family and friends enjoy it as well. I used to make this chilli regularly during the winter months when I needed a quick and easy dinner. It’s actually the only thing I ever made on the cold days of winter. On top of that, there’s not much prep work at all either. All you have to do is boil everything together in just 40 minutes.
Prep time: 10 min. Cook time: 40 min. Makes: 7 servings.
Ingredients
1 teaspoon dried oregano
1 medium onion, chopped
1/2 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
2 cans (4 ounces each) of chopped green chiles
1/2 cup heavy whipping cream
1 can (14-1/2 ounces) chicken broth
1 teaspoon ground cumin
1-1/2 teaspoons garlic powder
2 cans (15-1/2 ounces each) of great northern beans, rinsed and drained
1 cup sour cream
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 tablespoon canola oil
Optional: Tortilla chips, shredded cheddar cheese, sliced seeded jalapeno pepper
Directions
Sauté the chicken, onion, and garlic powder in oil in a large saucepan until the chicken is no longer pink. Combine the beans, broth, chillies, and seasonings in a large mixing bowl. Bring the water to a boil. Lower the heat and cook for 30 minutes, uncovered.
Stir in the sour cream and heavy cream after removing the pan from the heat. To serve, top with tortilla chips, cheese, and jalapenos if preferred.
Nutrition Facts:
1 Cup: 334 calories, 16g fat (8g saturated fat), 81mg cholesterol, 1045mg sodium, 24g carbohydrate (3g sugars, 7g fiber), 22g protein.
Creamy White Chilli Tip’s
1. How do you thicken white chilli?
You’ll want to thicken this white chilli with flour before adding both vegetable broth and diced tomatoes. Use a whisk until flour has been well mixed in with tomato sauce/liquid, then add cold water if the solution isn’t thick enough. The mixture should be rather thin and flexible but not runny.
The taste of white chilli varies depending on how thick you are able to thicken it. The thinner it is, the more intense the taste. It’s great as a base for other dishes. Add meatballs and minced meat; add rice or corn chips; top with cheese or sour cream; add cream and sugar to make a dessert.
2. What’s a good complement to white chicken chilli?
Chilli and cornbread are a match made in heaven.
3. What is the origin of white chilli?
That isn’t a simple question to answer! While there is no consensus on where white chilli came from, we can all agree that it is absolutely wonderful.