Cannellini Beany White Chili Recipes

TURKEY CHILI WITH CANNELLINI BEANS

Turkey Chili with Cannellini Beans image

Provided by Guy Fieri

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/4 bunch cilantro, chopped
1/4 cup extra-virgin olive oil
1 large sweet onion, diced
4 cloves garlic, minced
2 teaspoons kosher salt
3 pounds ground turkey (50-50 light and dark meat)
1/4 cup all-purpose flour
1/4 cup chili powder
3 tablespoons ground cumin
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper
4 cups low-sodium chicken stock
2 15-ounce cans cannellini beans, with liquid

Steps:

In a blender or food processor, puree the roasted chiles and cilantro until smooth. Set aside.
In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic and salt. Cook until the onion is translucent, 5 to 6 minutes. Add the turkey and cook until browned and cooked through, breaking it up with a wooden spoon, 7 to 8 minutes.
Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the chicken stock and scraping up the browned bits from the bottom of the pot. Add the reserved pureed chiles and cilantro. Bring to a boil, then reduce the heat to a low simmer.
Add the beans and simmer, partially covered, until the turkey is tender and the chili has thickened, about 1 hour. Remove from the heat, cover and keep warm until serving. Serve with toppings.

EASY WHITE CHICKEN CHILI

Easy White Chicken Chili image

This is a recipe given to me by a good friend and co-worker. It has a wonderful flavor that I think anyone can appreciate, especially for a quick fix on a cold winter day! Serve with jasmine rice as side with chili or fresh French or Italian bread.

Provided by EPHESIS

Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
3 skinless, boneless chicken breast halves
1 large onion, chopped
2 cloves garlic, minced
5 ¼ cups chicken broth
3 (15 ounce) cans cannellini (white kidney) beans, rinsed and drained
2 (4 ounce) cans chopped green chiles
1 tablespoon dried oregano
1 teaspoon ground cumin
2 pinches cayenne pepper, or to taste
¼ cup chopped fresh cilantro, or to taste
½ cup shredded Monterey Jack cheese, or to taste
salt to taste

Steps:

Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.

Nutrition Facts : Calories 466 calories, Carbohydrate 53 g, Cholesterol 63 mg, Fat 11.6 g, Fiber 14.2 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 2725.7 mg, Sugar 4.8 g

CANNELLINI BEANY WHITE CHILI

Cannellini Beany White Chili image

I've never had a white chili before. This recipe is my mom's contribution to my ongoing healthy eating cause. I whipped this up on a snowy afternoon stuck in the house. It was a perfectly satisfying winter meal without being too heavy. It has a surprisingly strong chili flavor without any tomato or chili powder.

Provided by Diet It Up

Categories Chicken

Time 30m

Yield 3 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 garlic cloves, minced
1 small onion, finely chopped
3/4 lb chicken breast, cut into small dice
2 teaspoons ground cumin
1/2 teaspoon oregano
1/8 teaspoon white pepper
1/8 teaspoon red pepper flakes
1/4 teaspoon salt
1/2 lb swiss chard, stems removed, chopped
0.5 (4 1/2 ounce) can green chilies
1 tablespoon pickled jalapeno pepper, finely chopped
1 cup chicken broth
1 (15 ounce) can cannellini beans, drained and rinsed
3 tablespoons reduced-fat sour cream

Steps:

Heat oil in a large skillet. Add garlic and onion and cook until softened, 2-3 minutes.
Add chicken, cumin, oregano, white pepper and red pepper flakes. Cook stirring until chicken is slightly browned, 3-4 minutes.
Add chard and wilt, 2-3 minutes.
Add chiles, jalapeno pepper and 1 cup broth. Simmer 15 minutes.
Add beans and simmer 5 minutes.
Season to taste with salt. Top with a tablespoon of sour cream.

Nutrition Facts : Calories 507.5, Fat 18.3, SaturatedFat 5.1, Cholesterol 78.5, Sodium 746, Carbohydrate 45.3, Fiber 11.1, Sugar 3.8, Protein 42

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