Recipes for "white chili"

In a large pot over medium-high heat, cook ground turkey until browned and crumbly, 7 to 10 minutes. Drain and discard grease.

Stir in salsa, corn, water, beans, and cheese. Simmer over low heat for about 30 minutes, or until cheese has melted and chili is hot.

Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender.

Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.

Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.

1. Preheat the oven to 425. In a large skillet with sides, add the olive oil, onion, and chicken, cook until fragrant, about 5 minutes. Stir in the garlic, chili powder, chipotle chili powder, paprika, and a pinch each of salt and pepper. Pour over the cider(or beer). Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.

2. Mix in the green chiles, salsa verde, and hot sauce. Remove from the heat, shred the chicken using two forks.

3. Line the taco shells up in a 9×13 inch baking dish. Transfer to the oven and bake for 5 minutes. Stuff the chicken into each taco shell and top with cheese. Bake for 10 minutes, until the cheese has melted and the tortillas are crisp.

4. Meanwhile, make the Salted Lime Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.

5. Serve the tacos topped with avocado, lettuce, green onion, crumbled feta, limes, and any other desired toppings.

Gather ingredients.

Heat olive oil in a large saucepan over medium heat. Add chicken, onion, and garlic; cook and stir until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes.

Stir in beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.

Remove chili from heat; stir in sour cream and whipping cream until incorporated.

Serve hot and enjoy!

Heat oil in a large pot over medium heat. Add onions and garlic; cook and stir until onions are tender, about 10 minutes.

Stir in chicken, broth, green chile peppers, cumin, oregano, and cayenne pepper; bring to a boil.

Reduce heat to low; add beans and simmer, stirring occasionally, until thoroughly heated, about 20 to 30 minutes.

Ladle soup into individual bowls and top with shredded cheese.

Heat olive oil in a large skillet over medium heat. Sauté chicken in hot oil until cooked through. Remove chicken to a plate.

Sauté green onions, bell peppers, jalapeño peppers, and garlic in the same skillet until softened. Return chicken to the skillet and season with ginger, salt, sage, cumin, and white pepper. Mix thoroughly.

Melt butter in a small saucepan or skillet over medium heat. Stir in flour to make a roux. Whisk in chicken broth until well combined; stir into chicken-vegetable mixture until incorporated. Stir in beans with liquid.

Simmer chili over low heat until heated through, 15 to 20 minutes.

Heat olive oil in a large saucepan over medium heat. Add onion, jalapeño, and garlic; cook and stir until onion is tender, about 5 minutes. Add chicken broth, great northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low; stir in chicken. Cover; simmer chili for 45 minutes, stirring occasionally.

Whisk water and cornstarch together in a bowl; stir into chili and bring to a boil. Cook and stir until chili is thickened, about 5 minutes.

Gather all ingredients.

Combine ground turkey, onion, and garlic in a large pot over medium heat; cook and stir until turkey is browned, about 10 minutes.

Add chile peppers, cumin, oregano, cinnamon, cayenne pepper, and white pepper; cook and stir 5 more minutes.

Pour in chicken broth and 2 cans of cannellini beans.

Puree the remaining can of beans in a blender or food processor; stir into the soup and add cheese.

Simmer for 10 minutes, stirring occasionally, until cheese has blended into the soup. Serve and enjoy!

Heat a large skillet over medium-high heat. Cook and stir pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Heat oil in a large stockpot over medium heat. Add onions and garlic; sauté until onions are transparent, about 5 minutes. Stir in chiles, cumin, and oregano; cook and stir until fragrant, 2 to 3 minutes. Add broth, cooked pork, and beans; bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes.

Remove from the heat and stir in Monterey Jack until melted.

Melt butter in a large pot over medium-low heat. Stir in flour until smooth; cook and stir until flour turns dark, 15 to 20 minutes. Stir in brown sugar, 1 teaspoon salt, cinnamon, white pepper, and nutmeg until smooth.

Gradually whisk in chicken broth until smooth and no lumps form. Add green chiles with their liquid, and 6 crushed garlic cloves; season with cumin, cilantro, 1 teaspoon chili powder, 1 teaspoon cayenne pepper, coriander, and oregano. Stir in corn and beans; bring to a simmer.

Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned. Add onion and 6 minced garlic cloves; cook and stir about 3 minutes. Add venison; season with remaining 3 teaspoons salt, remaining 1 teaspoon chili powder, and remaining 1 teaspoon cayenne pepper. Cook, stirring to break up venison to your desired texture, until evenly browned.

Stir venison-bacon mixture into the pot; simmer over low heat for at least 1 hour, stirring occasionally.

Bring chicken and chicken broth to a boil in a saucepan over medium heat. Cook until chicken is no longer pink and juices run clear, 7 to 10 minutes.

Transfer chicken and broth to a slow cooker. Stir in navy beans, corn, green chilies, onion powder, cumin, garlic, red pepper flakes, oregano, and salt. Cover and cook on Low until flavors are blended, 8 to 9 hours.

Crumble ground turkey into a Dutch oven over medium heat; cook and stir until turkey is browned, 10 to 15 minutes. Drain and discard any excess grease.

Stir chicken base and boiling water together in a bowl until base is dissolved; pour over cooked ground turkey. Add Great Northern beans, enchilada sauce, green chiles, chopped onion, granulated garlic, cumin, and oregano; stir well. Simmer until flavors have blended, about 1 hour. Spoon chili into bowls.

Combine cilantro and diced onion in a bowl; sprinkle over chili for serving.

Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker.

Cook on High until the chicken falls apart, about 4 hours.

Mash the chili with a potato masher to give a thicker texture, if desired.

Combine the soaked and drained beans, turkey stock, and half the onions in a large soup pot and bring to a boil.

Reduce the heat and simmer until the beans are very soft, 1 to 3 hours or more, depending on the type of white beans you are using.

Cannelli beans are tender and tend to cook rather quickly. Navy beans take longer. Add additional water (or watered-down stock), if necessary.

(Or you can skip the soaking, and cook the beans in the turkey stock with the onions in a pressure cooker. Cook on high pressure for 30 minutes, then let release naturally for 10 minutes.)

In a large soup pot, combine the beans and the turkey stock, and bring to a boil. Reduce to a simmer.

Heat olive oil in a skillet over medium heat. Add the chopped jalapeño (if using) and (remaining) onions, and cook until tender. Add the minced garlic and cook a minute more. Add the green chiles and seasonings and mix thoroughly.

Add the jalapeño onion mixture to the stock and beans.

Add the turkey and salt to taste, and simmer for 10 minutes or more (up to an hour) until the beans are thoroughly soft, and the stew has thickened.

Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped green onions, and/or avocados.

Serve with fresh warmed flour tortillas or tortilla chips on the side.

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Place the beans in a medium pot and cover with a couple inches of hot water, about 2 quarts. Add 1 1/2 teaspoons salt, 1 chopped garlic clove, and one bay leaf. Heat on high to bring to a simmer, cover, and reduce heat to very low to maintain a low simmer.

Cook for 2 to 3 hours or until the beans are cooked through and tender (note that cannelli beans will cook faster than navy beans, and older dry beans will take longer to cook than newer). Drain.

In a large thick-bottomed pot, sauté onions in olive oil on medium high heat until tender, about 4 minutes. Add the garlic, cumin, cloves, and cayenne and cook a minute more. Add the green chiles and dried oregano. Add the minced jalapeño or serrano chile if using.

Add the chicken and chicken stock. Increase the heat to high, bring to a simmer, reduce the heat to low, cover and maintain the simmer for 20 minutes, until the chicken is cooked through.

Add the drained cooked beans and cook for 15 minutes more. Taste for seasonings and add more salt to taste. Depending on how salty your chicken stock and beans are, you may need to add a teaspoon or more.

Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.

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Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the tomato paste to the dry pot and cook, constantly scraping the bottom with a wooden spoon or silicone spatula, until the tomato smells rich and toasty and you start to see browned (not burned) patches in the bottom of the pot. This should take 1 to 3 minutes.

Remove the pot from heat and add the ground beef and water. Mix them together into a sludge. It will not look pretty, but press on. There's a method to this madness.

Return to medium-high heat and bring to a simmer, stirring all the while, so the sludge breaks up into a mealy paste. Add all the remaining ingredients except the vinegar and chocolate.

Stir the chili often. You want the volume to reduce a bit. (To be honest, just one hour of cook time is okay, but for optimal chili-ness, go long.)

Right at the end of your cooking time, add the vinegar and optional chocolate.

The chocolate won’t make it taste sweet—it adds a hint of sophisticated complexity and acts as a foil for all those spices. Chili parlors in Cincinnati don't use chocolate in their recipes; it's a highly contested addition, but I stand behind it.

Cool the chili to room temperature, then cover the pot and refrigerate overnight.

You can eat the chili immediately if you want to, but the flavor improves as it rests.

The next day, lift or scrape off any solidified fat from the top of the chili and discard.

Leave a little fat in the chili, if you like.

Bring to a rapid simmer over medium heat, stirring often. Serve in a bowl, over a hot dog, or on a plate in any of the "ways" below.

The chili will also keep refrigerated for up to 1 week or frozen for up to 1 year.

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