Enter your search terms  Submit search form
drgourmet.com Web

              

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Wish I had time for just one more bowl of chili."
-The dying words of Kit Carson

The refrigerator light goes on...

Compare this to the traditional Chili con Carne. There’s really not much difference and traditional chili, like many Mexican / Southwestern recipes, can actually be pretty good for you.

Chili Powder

Chili powder is not simply dried chilies but usually has other spices blended in. These can include oregano, garlic, coriander, cumin, onion powder allspice and cloves.

White Chili

Servings = 8 | Serving size =2 cups

Cooking Time = 60 Minutes

This recipe can be multiplied by 2.

Leftovers are great!

Serve with Parmesan Squash or Cole Slaw or Caesar Salad or Roasted Tomatoes or Yellow Squash and Onions or Zucchini Salad

1 lbs	white northern beans
2 quarts	cold water
1 Tbsp	canola oil
1 1/2 cup	white onion (chopped)
2 cloves	garlic (minced)
3 large	russet potatoes (peeled and cubed)
2 cups	low sodium chicken or vegetable stock
1 1/2 cups	white wine
1 lb	boneless skinless chicken breast (cubed)
2 tsp	chili powder
1 tsp	Tabasco sauce
2 tsp	ground cumin
1 cup	1% milk
4 ounces	reduced-fat white cheddar cheese (grated)
2 tsp	non-fat sour cream (per serving)
2 tsp	reduced-fat white cheddar cheese (per serving) (grated)
2 tsp	chopped chives (per serving)

Place beans in a bowl and cover with cold water. Soak overnight.

Place the oil in a large stock pot over medium heat. Add the onion and garlic and cook slowly. Stir frequently and don’t let the onions brown.

Add the beans, potatoes, 1 cup of the chicken stock and 1 cup of the white wine. Cook over medium-low heat, and then let it simmer for 30 minutes.

Add the cubed chicken, chili powder, Tabasco and cumin. Stir well and add the rest of the chicken stock and white wine.

Cook over low heat until the beans are soft (about one hour).

Add the milk and grated cheese, stir and heat through. Do not allow the chili to boil.

Serve with 2 teaspoons each non-free sour cream, grated reduced-fat white cheddar and chives as garnish.