White Chili

Name: White Chili
Yield: 10

103 Ratings

Makes: 10 servings

Total Cost: $$$$

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

Ingredients

4 cups white beans (cooked*)
1 tablespoon olive oil
2 red pepper (chopped)
1 onion (large, 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 chicken broth (low sodium)
2 cups milk, 1% low-fat
1/4 cup cilantro
3/4 pound chicken (cooked and cubed)
6 corn tortillas (toasted and cut into 1 inch squares)

Directions

Wash hands with soap and water.
Sauté peppers and onion in olive 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	208
Total Fat	4 g
Saturated Fat	1 g
Cholesterol	16 mg
Sodium	96 mg
Carbohydrates	30 g
Dietary Fiber	6 g
Total Sugars	5 g
Added Sugars included	0 g
Protein	15 g
Vitamin D	1 mcg
Calcium	152 mg
Iron	4 mg
Potassium	677 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	208
Total Fat	4 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	2 mg
Omega 3 - DHA	6 mg
Cholesterol	16 mg
Carbohydrates	30 g
Dietary Fiber	6 g
Total Sugars	5 g
Added Sugars included	0 g
Protein	15 g
Minerals
Calcium	152 mg
Potassium	677 mg
Sodium	96 mg
Copper	286 mcg
Iron	4 mg
Magnesium	72 mg
Phosphorus	240 mg
Selenium	7 mcg
Zinc	2 mg
Vitamins
Vitamin A	82 mcg RAE
Vitamin B6	0.3 mg
Vitamin B12	0.3 mg
Vitamin C	34 mg
Vitamin D	1 mcg
Vitamin E	2 mg
Vitamin K	8 mcg
Folate	75 mcg DFE
Thiamin	0.1 mg
Riboflavin	0.2 mg
Niacin	3 mg

Nutrients will display if the data is available

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

MyPlate Food Groups

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