This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is not safe for those who are lactose intolerant.
This is a low sodium recipe.
This recipe is safe for those who are sensitive to gluten. Check for flour or modified food starch in pre-shredded cheese and sour cream.
"Wish I had time for just one more bowl of chili." -The dying words of Kit Carson
Chili is a great way to improve your Mediterranean diet score with recipes you know and love.
This White Chili might not be one that you know but it should be. It is a milder, creamy chili that has tons and tons of flavor. If you have GERD/Acid Reflux, eliminating the chili powder and cayenne pepper might make this something you can eat.
The great thing about this chili is that it is a complete meal – beans, veggies, a little bit of chicken and cheese – all in a single pot. As always, make extra so that you have a lot for leftovers and this chili even freezes well.
Servings: 8 | Serving size: 2 cups
Cooking Time: 90 Minutes
This recipe can be multiplied by 2 and leftovers are great!
Place the oil in a large stock pot over medium heat.
Add the onion and garlic and cook for about 5 minutes. Stir frequently and don't let the onions brown.
Add the chicken and cook for about 5 minutes. Stir frequently.
When the chicken has browned lightly add the beans with the liquid from the can, potatoes, stock and white wine.
Add the chili powder, cumin, cayenne and oregano.
Stir and cook over low heat simmering for 60 minutes. Stir occasionally.
Add 4 ounces of the grated cheese, stir and heat through. Do not allow the chili to boil.
Serve with 2 teaspoons reduced fat sour cream, 1/4 ounce grated white cheddar, green onions, and 1/4 avocado per serving as garnish.
Serving size: 2 cups
|Calories 530||Calories from Fat 180|
|% Daily Value|
|Total Fat 20g||26%|
|Saturated Fat 7g||34%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 53g||19%|
|Dietary Fiber 17g||60%|
|Vitamin A 6%||Vitamin C 20%|
|Calcium 11%||Iron 27%|
|Vitamin K 70mcg||Potassium 1400 mg|