White Bean Chicken Chili......Help

I had lunch at The Herb Box last weekend and had the white bean chicken chili. It was so good. I asked the waiter if I could have the recipe. I'd like to put this in my family recipe book. He told me the chef won't give it out to anymore.

I did a search online and came across several, but I won't know how good they are until I actually make them.

Does anyone here have a kick ass recipe for this?
From Michael Berg:

Every person has a unique connection to the Creator that can never be extinguished, and every person has a great soul that can manifest important things in our world. To make a person feel less than they are because of something inside themselves, be it faith, race, or sexual orientation, is the greatest sin of all."
I have a basic recipe I use but have found these few things make any white chili recipe a winner:

> use a couple extra cans of white beans, but smash them into a creamy paste before adding to the chili - thickens it really nicely.

> use a couple teaspoons (to taste) of chicken base instead of salt

> add 4 - 8 ounces of light or no fat cream cheese or light sour cream toward the end of cooking.

> the real lean ground turkey or ground chicken doesn't work well for me, I try to get the 85/15 if possible (if using whole pieces chopped up, go with more thigh than breast meat)

I also like the looks of adding one can of black beans to the white bean chili.

Hope your chili turns out, it's always been one of my 'always gets raves' recipes as long as I do most or all of the above.

I can add my actual recipe if you'd like, it's at home though and I'm at work. =)
Thank you. I'd love the complete recipe.
From Michael Berg:

Every person has a unique connection to the Creator that can never be extinguished, and every person has a great soul that can manifest important things in our world. To make a person feel less than they are because of something inside themselves, be it faith, race, or sexual orientation, is the greatest sin of all."
This is what I typed up for people when they asked for the recipe (it's more of a guideline than a specific recipe) hope it's helpful....

White Chili Recipe

Ingredients:

1 to 2 pounds cooked, cubed chicken or turkey OR 1 – 2 pounds ground turkey or ground chicken, crumbled and cooked (‘extra lean’ doesn’t work well in this recipe.)
2 Tablespoons olive oil
1 large white or yellow onion, chopped
1 to 4 cloves garlic, minced (or 1 – 2 teaspoons garlic powder)
2 to 4 cans Northern White beans or Cannellini beans, drained and rinsed (smash 1 – 2 cans into a paste before stirring in, to create a thicker, creamier chili)
1 can black beans (optional – ‘for color’), drained and rinsed
1 to 2 cups chicken broth (or more if you like it soupier)
1 to 3 4oz cans of chopped green chilies (optional, or to taste)

1 to 2 Tablespoons cumin
1 to 2 Tablespoons oregano or marjoram
¼ teaspoon ground cayenne pepper (or more to taste)
Salt to taste (I use chicken bouillon instead for more flavor)

(optional) ½ small package frozen yellow or yellow and white corn, or more to taste

(optional) 12 ounces sour cream (regular, light, or no-fat) or 8 oz package of softened cream cheese (regular, light, or no-fat)

Directions:

Cook turkey or chicken until no longer pink. Remove from pan (drain if needed). Sauté onions (and minced garlic cloves if using) in oil until onions are soft and turning golden. Combine all ingredients in large pot or crock pot. Can be simmered on stove for 15 - 30 minutes and served, or can be cooked in crock pot for 6 – 8 hours on low, or 3 – 4 hours on high (flavor improves with longer cooking time.)

Stir in sour cream or softened cream cheese at end to make a “creamy” version.

Mash up one or two cans of beans and stir in to make a “creamy” version without quite as many calories.



Recipe halves/doubles/triples easily.
Thank you soooo much. Your recipe may be in my cookbook. Yes, you will get a free copy.
From Michael Berg:

Every person has a unique connection to the Creator that can never be extinguished, and every person has a great soul that can manifest important things in our world. To make a person feel less than they are because of something inside themselves, be it faith, race, or sexual orientation, is the greatest sin of all."
no recipe to share, but my mom makes this all the time! I remember the first time she made it, she got mad because we were all dipping tortilla chips in it like it was bean dip because it was so thick and hearty. the next time she made it thinner and it was still bomb delicious! She puts corn in hers.
I just want to do what I want to do when I want to do it.
I'm from Texas, so I'd never heard of this before. One taste and I was in love. I keep wondering how I can get the recipe from The Herb Box. I'm not done with them yet.
From Michael Berg:

Every person has a unique connection to the Creator that can never be extinguished, and every person has a great soul that can manifest important things in our world. To make a person feel less than they are because of something inside themselves, be it faith, race, or sexual orientation, is the greatest sin of all."
Tortilla chips - great idea! I have always wondered how it would be as a dip for Frito's "Scoops"...
The recipe I use is one that I googled. I use about 2 cans of white beans, one can of small white beans, and another can of beans that I mash up for thickness.


I don't use any black beans.

A recipe I use has you add 1/2 tsp of cinnamon. Strange, but adds a nice flavor.

I also use about a half a can of corn as well.

The rest I believe is the same as above.
This is my favorite white chicken chili recipe - of course you can sub out the ground meat for small pieces.
Prep Time:35 min
Start to Finish:35 min
makes:6 servings (1 1/3 cups each)

1lb ground chicken
1 medium onion, chopped (1/2 cup)
2 teaspoons finely chopped garlic
3 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1 1/2teaspoons dried oregano leaves
1teaspoon ground cumin
1/8 to 1/4 teaspoon ground red pepper (cayenne)
2 medium zucchini, chopped (about 3 cups)
2 cans (15 oz each) Progresso® cannellini beans or 2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1can (4.5 oz) chopped green chiles
1/2 cup shredded reduced-fat Monterey Jack cheese

1.In 4- or 5-quart saucepan or Dutch oven, cook ground chicken, onion and garlic over medium heat 5 to 7 minutes, stirring constantly, until chicken is no longer pink.

2.Stir in all remaining ingredients, except cheese. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender.

3.Remove from heat; stir in cheese until melted.High Altitude (3500-6500 ft): In step 1, cook chicken 6 to 8 minutes. In step 2, cover and simmer 12 minutes.

Nutritional Information 1 Serving: Calories 330 (Calories from Fat 50); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 55mg; Sodium 730mg; Total Carbohydrate 37g (Dietary Fiber 9g, Sugars 3g); Protein 34g Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 20%; Iron 35% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.


Last edited by Munchy; 09-27-2010 at 11:22 AM.
Thanks Munchy. It looks like I'll be making several different versions of this, this Winter. I'll let you guys know which one is closest to the restaurant one.
From Michael Berg:

Every person has a unique connection to the Creator that can never be extinguished, and every person has a great soul that can manifest important things in our world. To make a person feel less than they are because of something inside themselves, be it faith, race, or sexual orientation, is the greatest sin of all."
Here is a recipe that was recently shared by a coworker:

White Chicken Chili
Serves 6
Calories: 376
Total fat: 5g
Fiber: 12g

Ingredients
1 can (10 ounces) white chunk chicken
3 cups cooked white beans
1 can (14.5 ounces) low-sodium diced tomatoes
4 cups low-sodium chicken broth
1 medium onion, chopped
1/2 medium green pepper, chopped
1 medium red pepper, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
Cayenne pepper, to taste
6 tablespoons shredded reduced-fat Monterey Jack cheese
2 tablespoons chopped fresh cilantro
6 ounces baked tortilla chips (about 65 chips)

Directions
In a large soup pot, add the chicken, beans, tomatoes and chicken broth. Cover and simmer over medium heat. Meanwhile, spray a nonstick frying pan with cooking spray. Add the onions, peppers and garlic and sauté until the vegetables are soft, 3 to 5 minutes. Add the onion and pepper mixture to the soup pot. Stir in the chili powder, cumin, oregano and, as desired, cayenne pepper. Simmer for about 10 minutes, or until all the vegetables are soft. Ladle into warmed bowls. Sprinkle each serving with 1 tablespoon cheese and 1 teaspoon cilantro. Serve with baked chips on the side (about 10 chips with each serving of chili).
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