White Chili


I had a lot of interest in this when I posted on FB about having white chili for dinner. I actually have more friends on FB than I have blog followers – some are duplicated – but if five people over there wanted my recipe, maybe some of you do, too?

First off – I’d not made this in years. Hubby always gives a rating to our big meal of the day and he gave this a 10/10. A rarity! We expected leftovers but instead ate the lot. Oink!

Secondly – this is in US measurements. I don’t love you enough to convert them! Well, I do love you. I’m just strapped for time right now.


2 tablespoons olive oil

1 onion, chopped

1 tablespoon cumin

1 teaspoon oregano

1/2 teaspoon aniseed 

1/2 teaspoon dry, crushed red chili peppers

4 large garlic cloves, diced finely (fresh are the best) 

1lb chicken, cubed

1 cup chicken broth

7oz can of green chilies

1/2 cup cream

3 15oz cans of cannelini beans
Grated cheddar

Dry or fresh Cilantro

I will say in advance that we don’t eat onions, and the aniseed seems wrong to me for this recipe. I have never made this with either of those ingredients. But, this is how I got the recipe originally, so I’m giving it to you that way. It’s not the kind of recipe that needs to be exact. Play with it! 

I also have a nice big cooking pot with an anti-stick coating, so I make it all in one pot. Saves on the washing up!
Heat oil over medium heat. Add onion, garlic, cumin, oregano, aniseed and red pepper flakes. Sauté 5 minutes, and push the onion to the side.

Season chicken with salt & pepper, sauté approx 5 minutes. (I don’t bother with the seasoning, it doesn’t need it).

Drain the beans, reserving 1/2 cup of ‘bean juice’. (Last time I used 2 not 3 cans, as we didn’t have a whole pound of chicken. I did find that I wanted more beans. It sounds like a lot, but they are soooo tasty).

When the chicken is browned to your liking, add the beans, chicken broth, bean juice, cream and green chilis. (I can’t get these here. Old El Paso brand sells them, but I have never found them in Ireland. I used one 4oz can, bought in the USA, that expired in 2012!  Best of luck where ever you live, as I don’t have a good replacement idea. Maybe a very finely chopped green bell pepper would work, but I think it would taste too ‘green.’ Or another variety of green, mild pepper. Unless you want it hot, then go crazy with jalapeños).
Simmer the lot about 10 mins until chicken is fully cooked. (In our case, we leave it there for a good hour. We don’t like to be rushed and it doesn’t make a difference).
Serve into bowls (makes 4-6 servings, hahahahahha, we two piggies ate it all in one sitting), top with shredded cheddar and sprinkle with cilantro (I hate fresh cilantro but the dry stuff is okay for me. Hubby likes both).
I know I have some vegan/vegetarian friends here. I don’t see why this couldn’t be made with substitutes for the chicken, broth, cream and cheese. 

37 responses »

  1. It’s worth noting that “cilantro” is known as coriander over here in the UK.
    1lb is 450g
    1 cup of liquid is about 240ml
    1/2 cup is about 120ml (duh)
    Teaspoon and tablespoon should be ok to use.

    If you are having problems finding chilies then maybe try an indian grocery, if you have one? They may carry something close you could use.

    And I won’t be making this because I don’t do hot things because I am a wuss… B-)

    • Coriander is the ground cilantro seeds, I believe? A big flavour difference from the leaves (which disgust me, fresh).
      This isn’t hot, not at all. I promise! That tiny bit of red chili flake is it for heat. I’m very sensitive to heat myself. I couldn’t eat an jalapeño if you paid me.

      • I bet it’s amazing as leftovers too, assuming you can ever keep enough back to actually have leftovers. I’ve got into the habit of cooking twice as much curry as we need, so we can eat it the next day when it tastes even better. As long as the first helping is generous, the Husband doesn’t want to go back for seconds and thirds…

  2. What? You are supposed to actually measure ingredients when you cook? So that’s how dishes come out the same each time….
    Sounds yummy (although we tend to add multiple types of hot peppers – and always fresh cilantro…we’ll make a special plain portion if you ever get here to visit)
    And I do not know why I can hit “like” and it won’t take…feeling a bit like standing in front of a broken soda machine…)

  3. I love the sound of this. I am like linda above, I love chili of any kind, and I don’t judge what other people put in their mouths …. 🙂 Anyway I like things both spicy and vinegary so I will love to try this even if it is not so spicy. I keep a bottle of “crystals” hot sauce on hand to spice things up as no one i the house likes it my way. 😉 😦 Thanks for the idea. It has been printed and added to the fridge. Hugs

      • I’ve never actually done the cooking of this one but it’s pretty tasty. We’re overly fond of the crock pot, on the weekends especially, but there always seems to be so much going on. I have to say, I think one of my favorite things about cooking is that there are so many ways to do it and as long as what you end up with tastes good to you it’s never wrong. 🙂

  4. What kind of cream? Heavy whipping cream? Would half n half do in a pinch? (I’m not a very good cook, have lost whatever skill I used to have with lack of use–so please forgive the dumb question).

Thoughts? Gardening tips? Cocktail recipes? Don't just like and leave, please - I can talk for Ireland and would love to prove it!

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