White Chili

Name: White Chili
Yield: 10 servings

Makes: 10 servings

Looking for a new twist on chili? Try this white chili with chicken and milk and you're in for a treat.

Ingredients

1 tablespoon olive oil (or cooking oil of choice)
2 medium red bell peppers, chopped
1 large onion, chopped
1 chopped green chili (can adjust to taste)
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
2 cups low-sodium chicken broth
2 cups 1% low-fat milk
4 cups white beans, cooked*
12 ounces cooked chicken, cubed
1/4 cup cilantro
6 corn tortillas (toasted and cut into 1 inch squares)

Directions

Wash hands with soap and water.
Sauté peppers and onion in oil.
Add green chili, garlic, spices, and chicken broth. Simmer for 20 minutes.
Add milk, cooked beans, and cooked chicken. Allow to thicken before adding cilantro. Heat through.
Top chili with crisp tortillas before serving.

Notes

*See our recipe to learn how to cook beans.

Learn more about:

Source:

The Bold and Beautiful Book of Bean Recipes
Washington State WIC Program

Nutrition Information

Serving Size: 1/10 of recipe

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Nutrients	Amount
Total Calories	272
Total Fat	5 g
Saturated Fat	1 g
Cholesterol	36 mg
Sodium	331 mg
Carbohydrates	37 g
Dietary Fiber	7 g
Total Sugars	6 g
Added Sugars included	0 g
Protein	22 g
Vitamin D	1 mcg
Calcium	151 mg
Iron	3 mg
Potassium	737 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients	Amount
Total Calories	272
Total Fat	5 g
Saturated Fat	1 g
Monounsaturated Fat	2 g
Polyunsaturated Fat	1 g
Linoleic Acid	1 g
α-Linolenic Acid	0.1 g
Omega 3 - EPA	0 g
Omega 3 - DHA	0 g
Cholesterol	36 mg
Carbohydrates	37 g
Dietary Fiber	7 g
Total Sugars	6 g
Added Sugars included	0 g
Protein	22 g
Minerals
Calcium	151 mg
Potassium	737 mg
Sodium	331 mg
Copper	0 mg
Iron	3 mg
Magnesium	89 mg
Phosphorus	354 mg
Selenium	17 mg
Zinc	2 mg
Vitamins
Vitamin A	80 mcg
Vitamin B6	0.6 mg
Vitamin B12	0.4 mcg
Vitamin C	44 mg
Vitamin D	1 mcg
Vitamin E	2 mg
Vitamin K	8 mcg
Folate	93 mcg
Thiamin	0.3 mg
Riboflavin	0.3 mg
Niacin	5 mg
Choline	73 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

	Dairy	1/4 cups
	Grains	1/2 ounces
	Protein Foods	1 ounces
	Vegetables	3/4 cups

I used canned beans and it was very good. I might add corn next time for added texture.

06/22/18

I used canned beans(3 1/2 cups) instead. I also substituted basically for oregano and I did not put green chili in it, I also used for mini red peppers instead of the bell. I thought it tasted good and will make it again.

04/12/18

I have used this recipe twice now. Most of the young people said they don't eat chili when we started. Preparation was fun for them and they loved it. Not a drop was left over.

07/05/12