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    White Chili

    This fragrant "white" chili is an unusual, delicious alternative to traditional tomato-based chilis. Serve with lime wedges and a dollop of sour cream or a sprinkling of cheese.


    • 1 tablespoon canola oil
    • 1 1/2 cups chopped onion
    • 2 4-ounce cans chopped green chiles
    • 1 teaspoon dried oregano
    • 1 teaspoon ground cumin
    • 1/8-1/4 teaspoon cayenne pepper
    • 3 15-ounce cans great northern beans, rinsed
    • 4 cups reduced-sodium chicken broth
    • 4 cups diced cooked skinless turkey, or chicken
    • 2 tablespoons cider vinegar


    Step 1
    Heat oil in a large pot or Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in chiles, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add turkey (or chicken) and vinegar; cook for 5 minutes more. Serve.

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