White Chili
Course: Recipes, Dinner, Lunch, SidesCuisine: AmericanDifficulty: Easy12
servings15
minutes50
minutes205
kcalNothing warms you up on a cold night like a warm bowl of chili. If beef chili just isn’t your thing, this white chicken chili is sure to hit the spot. Green chiles are tempered with Cheddar cheese and sour cream but overall , this is a very mild chili. Add a jalapeño or serrano pepper to heighten the heat.
Ingredients
1/2 cup butter
2 cups chopped onion
2 cups peeled, cubed turnips
1 1/2 cups diced red bell pepper
1/2 cup diced orange or yellow bell pepper
1 (3-ounce) can diced green chiles
4 garlic cloves, minced
2 pounds ground chicken
5 cups chicken broth
2 tsp chili powder (or to taste)
2 tsp cumin
2 tsp oregano
1 tsp cayenne pepper
1 tsp salt
1 tsp freshly ground black pepper
16 ounces sour cream
2 cups shredded Cheddar cheese
Directions
- In a large stockpot over medium-high heat, melt the butter. Add the onion. Sweat for 8 to 10 minutes, stirring occasionally.
- Add the turnips, red bell pepper, orange bell pepper, green chiles, and garlic. Saute for 5 to 6 minutes.
- Add the ground chicken. Stir to break up the meat, browning on all sides for 6 to 8 minutes.
- Pour in the chicken broth. Stir to combine.
- Add the chili powder, cumin, oregano, and cayenne pepper. Bring to a boil. Reduce the heat to low.
- Cook the chili for 6 to 8 hours, until reduced and thickened. Season with the salt and black pepper.
- Serve with the sour cream and Cheddar cheese.
Nutrition Facts
12 servings per container
Serving Size1 servings
- Amount Per ServingCalories205
- % Daily Value *
- Total Fat
14.4g
23%
- Total Carbohydrate
4.8g
2%
- Protein 14.4g 29%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
