Chili Con Caucasian 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

CHILI "CON-CAUCASIAN" (WHITE CHILI)

Chili

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 pound boneless skinless chicken breast half, diced
1/2 cup chopped shallot
3 cloves garlic, minced
1 (12-ounce) can tomatillos, drained and coarsley chopped
1 (10-ounce) can Ro-tel diced tomatoes with chilies, do not drain
1 (14 1/2-ounce) can chicken broth
1 (7-ounce) can diced green chili, do not drain
1/2 teaspoon oregano flakes
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon ground cumin
2 (15-ounce) cans cannellini or northern beans, drained
3 tablespoons freshly squeezed lime juice
1/4 teaspoon black pepper
1/4 cup grated sharp cheddar cheese

Steps:

Spray a large skillet with cooking spray. Add olive oil and heat on medium high until hot. Add diced chicken and sauté for 3 minutes or until done. Remove chicken from skillet and set aside. Add shallots and garlic and sauté until tender. Stir in tomatillos, tomatoes, chicken broth, green chilies and spices. Bring to boil, reduce heat and simmer for 20 minutes. Add chicken and beans, cook for 5 minutes, stir in lime juice and pepper. Heat to a boil. Add to crockpot and cook for on LOW for 7 to 8 hoursServe in Chili Bowls topped with Cheese.

Nutrition Facts : Nutritional Facts Serves

CHILI CON CARNE

Chili con Carne image

At chili suppers, this chili con carne recipe always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the taste seems to get. -Janie Turner, Tuttle, Oklahoma

Provided by Taste of Home

Categories Dinner Lunch

Time 1h50m

Yield 10 servings ( 2 1/2 qt.)

Number Of Ingredients 16

Ingredients

2 pounds ground beef
2 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
1 medium green pepper, chopped
1-1/2 teaspoons salt
2 tablespoons chili powder
3 teaspoons beef bouillon granules
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 cup water
1 can (16 ounces) kidney beans, rinsed and drained
Optional: Sour cream and jalapeno slices

Steps:

In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside. , In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined. , Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.

Nutrition Facts : Calories 264 calories, Fat 14g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 892mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein.

CHILI "CON-CAUCASIAN" (WHITE CHILI)

Chili

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 pound boneless skinless chicken breast half, diced
1/2 cup chopped shallot
3 cloves garlic, minced
1 (12-ounce) can tomatillos, drained and coarsley chopped
1 (10-ounce) can Ro-tel diced tomatoes with chilies, do not drain
1 (14 1/2-ounce) can chicken broth
1 (7-ounce) can diced green chili, do not drain
1/2 teaspoon oregano flakes
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon ground cumin
2 (15-ounce) cans cannellini or northern beans, drained
3 tablespoons freshly squeezed lime juice
1/4 teaspoon black pepper
1/4 cup grated sharp cheddar cheese

Steps:

Spray a large skillet with cooking spray. Add olive oil and heat on medium high until hot. Add diced chicken and sauté for 3 minutes or until done. Remove chicken from skillet and set aside. Add shallots and garlic and sauté until tender. Stir in tomatillos, tomatoes, chicken broth, green chilies and spices. Bring to boil, reduce heat and simmer for 20 minutes. Add chicken and beans, cook for 5 minutes, stir in lime juice and pepper. Heat to a boil. Add to crockpot and cook for on LOW for 7 to 8 hoursServe in Chili Bowls topped with Cheese.

Nutrition Facts : Nutritional Facts Serves

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