Abby's White Chili (Low Fat)

READY IN: 30mins
Recipe by Abby Girl

I originally got this recipe from the Looneyspoon series but have adapted it to suit my taste. Here is my version of a thick, very satisfying chilli. I sometimes cook up some chicken breast and add it to the mix. The spices are a guideline...they can be increased or decreased according to taste. I tend to very liberal with the spices.

Top Review by sugarpea

Fast and good. I added uncooked chicken breast in with the beans. I always keep Recipe #223937 in the freezer and used 1/2c for extra depth and zing instead of the canned chiles.

Ingredients Nutrition


  1. Heat stock pot slightly then add Pam. Add olive oil and add onions, celery and garlic. Cook and stir for 4 - 5 minutes, until veggies are softened.
  2. Add chili powder, cumin, oregano and coriander to veggies. Mix well and cook for 1 minute. Add flour and stir until veggies is well coated. Stir in broth and evaporated milk. Bring mixture to a boil. Redeuce heat to medium and simmer, uncovered for 5 minutes.
  3. Add beans, green chilies, salt pepper and cayenne pepper to veggies. Reduce heat to medium low; cover and simmer for 15 minutes, stirring occasionally.
  4. Remove chili from heat. Stir in sour cream and cilantro.
  5. Serving suggestions: I sometimes will cook a chicken breast for 30 minutes in my toaster oven, cut it into cubes and add half for a single serving of chili.
  6. I sometimes add 1/2 cup lentils; adding more broth if it gets too thick.
  7. I like to serve the chili with a gourmet blend of wild rice with mixed brown rice (I don't know if it is readily available elsewhere) -- which makes a wonderful nutty addition to the meal.
  8. White Chicken Chili: Four boneless chicken breast could be added. Cube the chicken and cook it for 3 - 4 minutes, or until no longer pink (as in step one). Add onions, celery and garlic -- then continue with the rest of the steps.
  9. Can garnish with cheddar or Monterey Jack cheese and chopped green onions.

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