I make chili several different ways, but my family fondly refers to this one as the "white" chili, because it features chicken and great northern beans. The finished product is actually a deep shade of orange! This chili is usually a two-day or two-part process for me, but it's well worth the time and effort. I've actually won a couple of cash awards in local chili contests with this recipe -- one at the VFW and one at work. The recipe has carribean influences and is the result of multiple adaptions to a recipe I found years ago in the Sunday Parade magazine.
My Private Note
Units: US | Metric
- 5 lbs chicken thighs
- 1 onion, quartered
- 2 carrots, quartered
- 3 bay leaves
- 1 lime, juice of
- 2 teaspoons cumin
- 1 teaspoon coriander
- 6 black peppercorns
- 3 tablespoons olive oil
- 3/4 cup poblano pepper, chopped small
- 3/4 cup white onion, chopped small
- 1 lb cajun andouille sausage, 1/2-inch slices, then quartered
- 1 (28 ounce) can crushed tomatoes
- 1 (28 ounce) can diced tomatoes
- 6 ounces tomato paste
- 1 (14 ounce) can great northern beans
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 tablespoons red wine vinegar
- 2 tablespoons molasses
- 1 tablespoon chopped dried chipotle pepper
- 1 tablespoon sugar
- salt and pepper
- sour cream (to garnish)
- shredded colby-monterey jack cheese (to garnish) or cheddar cheese (to garnish)
- 1PART I.
- 2Put chicken thighs in a medium stock pot, add water to cover and add the next 8 ingredients.
- 3Bring to a boil, reduce heat and simmer for 45 minutes.
- 4Remove chicken thighs to a platter to cool (about an hour until you can handle them.).
- 5Strain the stock into a large bowl with a lid; throw away the vegetables. Put the stock in the fridge to cool.
- 6Pick the meat from the chicken thighs, chop into small bite-sized pieces and store it in the fridge.
- 7PART II.
- 8Put the olive oil in your favorite soup pot and saute the poblano pepper and onion until soft.
- 9Add the andouille sausage and saute for a few minutes.
- 10Add the chicken pieces from Part I and remaining ingredients on the list.
- 11Skim the fat from the reserved stock.
- 12Add stock to the soup pot a little at a time and stir until chile is desired consistency. Simmer chili on medium heat for at least an hour. You may want to add a little more stock as the chili simmers.
- 13Serve garnished with shredded cheese and a dollup of sour cream.
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Nutritional Facts for Deb's "white" Chili
Serving Size: 1 (534 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 1005.2
- Calories from Fat 586
- Total Fat 65.1 g
- Saturated Fat 18.7 g
- Cholesterol 271.1 mg
- Sodium 1524.6 mg
- Total Carbohydrate 38.8 g
- Dietary Fiber 8.1 g
- Sugars 17.0 g
- Protein 66.5 g
The following items or measurements are not included: